Characteristics of High-Melting Triglyceride Fractions from the Fat-Globule Membrane and Butter Oil of Bovine Milk
Open Access
- 1 October 1959
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 42 (10) , 1651-1658
- https://doi.org/10.3168/jds.s0022-0302(59)90783-0
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- Application of near infrared spectrophotometry to the study of the autoxidation products of fatsJournal of Oil & Fat Industries, 1958
- The Fat-Globule Membrane of Normal Cow's Milk. I. The Isolation and Characteristics of Two Membrane-Protein FractionsJournal of Dairy Science, 1957
- The Unsaturated Fatty Acids of Milk Fat II. Conjugated and Nonconjugated ConstituentsJournal of Dairy Science, 1954
- 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”Journal of Dairy Science, 1945
- 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