Substances Adsorbed on the Fat Globules in Cream and their Relation to Churning. VI. Relation of the High-Melting Triglyceride Fraction to Butterfat and the “Membrane”
Open Access
- 1 September 1945
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 28 (9) , 653-658
- https://doi.org/10.3168/jds.s0022-0302(45)95219-2
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- THE COLORIMETRIC DETERMINATION OF PHOSPHORUSPublished by Elsevier ,2021
- Substances Adsorbed on the Fat Globules in Cream and their Relation to Churning. V. Composition of the “Membrane” and Distribution of the Adsorbed Substances in ChurningJournal of Dairy Science, 1945
- The fractionation of milk fat from a solvent at low temperaturesJournal of Oil & Fat Industries, 1944
- Substances Adsorbed on the Fat Globules in Cream and Their Relation to Churning. IV. Factors Influencing the Composition of the Adsorption “Membrane”Journal of Dairy Science, 1935
- Substances Adsorbed on the Fat Globules in Cream and their Relation to Churning. II. The Isolation and Identification of Adsorbed SubstancesJournal of Dairy Science, 1933
- THE DETERMINATION OF THE IODINE NUMBER OF LIPIDSJournal of Biological Chemistry, 1931
- Eine neue Methode zur Jodzahlbestimmung in Fetten und Ölen unter Verwendung von PyridinsulfatdibromidZeitschrift für Lebensmittel-Untersuchung und Forschung, 1923