Prevention of Development of Hydrolytic Rancidity in Milk
- 1 September 1942
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 25 (9) , 801-806
- https://doi.org/10.3168/jds.s0022-0302(42)95341-4
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Effect of Certain Factors upon Lipolysis in Homogenized Raw Milk and CreamJournal of Dairy Science, 1941
- The Significance of Lipolysis in the Curd Tension and Rennet Coagulation of Milk. I. The Role of Fat Globule Adsorption “Membrane.” II. The Effect of the Addition of Certain Fat Acids to MilkJournal of Dairy Science, 1941
- Inhibition of Lipase Activity in Raw MilkScience, 1941
- Studies of Lipase Action. II. The Activation of Milk Lipase by Temperature ChangesJournal of Dairy Science, 1939
- Studies of Lipase Action. I. Lipase Action in Normal MilkJournal of Dairy Science, 1939
- Effect of Shaking on the Lipolysis of Cow's MilkJournal of Dairy Science, 1938
- Rancissement du lait par l'homogénéisationLe Lait, 1931