THE FAT-GLOBULE MEMBRANE OP NONHOMOGENIZED AND HOMOGENIZED MILK. I. THE ISOLATION AND AMINO ACID COMPOSITION OF THE FAT-MEMBRANE PROTEINS-Reference-Cited by-同舟云学术

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THE FAT-GLOBULE MEMBRANE OP NONHOMOGENIZED AND HOMOGENIZED MILK. I. THE ISOLATION AND AMINO ACID COMPOSITION OF THE FAT-MEMBRANE PROTEINS

Published:1953-01 Issue:1-6 Volume:18 Page:454-462
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BRUNNER J. R.,DUNCAN C. W.,TROUT G. M.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1953.tb17737.x/fullpdf

Reference38 articles.

1. 2. S. M. Baboock, Fibrin in milk . Wis. Agr. Expt. Sta., 6th Ann. Rpt., 63 -68 (1889 ).

2. Soft Curd Character Induced in Milk by Intense Sonic Vibration

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1. Technical difficulties and future challenges in isolating membrane material from milk fat globules in industrial settings – A critical review;International Dairy Journal;2016-10

2. Composition and Structure of Fat Globule Surface Layers in Recombined Milk;Journal of Food Science;1996-01

3. Physical Equilibria: Lipid Phase;Fundamentals of Dairy Chemistry;1988

4. Physical Chemistry of Milk Fat Globules;Developments in Dairy Chemistry—2;1983

5. Milk-fat globule membrane in homogenized cream;Journal of Dairy Research;1978-06

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