THE NATURE OF THE PROTEIN SURROUNDING THE FAT GLOBULES IN MILK
Author:
Publisher
Elsevier BV
Subject
Cell Biology,Molecular Biology,Biochemistry
Reference27 articles.
1. Barthel, C., Untersuchung von Milch und Molkereiprodukten, Berlin, 2nd edition, 1911; 3rd edition, 1920.
2. Ascherson, cited in Sommerfield, P., Handbuch der Milchkunde, Berlin, 1909.
3. Bouchardat, M., and Quevenne, A., Le lait, 1857.
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1. Studies on milk fat globule membranes;Biochimica et Biophysica Acta (BBA) - Biomembranes;1967-02
2. THE FAT-GLOBULE MEMBRANE OP NONHOMOGENIZED AND HOMOGENIZED MILK. I. THE ISOLATION AND AMINO ACID COMPOSITION OF THE FAT-MEMBRANE PROTEINS;Journal of Food Science;1953-01
3. The Rôle of Surface-Active Constituents Involved in the Foaming of Milk and Certain Milk products. I. Milk Proteins;Journal of Dairy Science;1944-01
4. A Quantitative Study of the Heat Labile Sulfides of Milk. II. General Origin of Sulfides and Relation to Total Sulfur, Total Nitrogen and Albumin Nitrogen;Journal of Dairy Science;1943-09
5. ELECTROKINETIC ASPECTS OF SURFACE CHEMISTRY;Journal of Biological Chemistry;1940-03
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