The Relation of Phospholipids to Fat in Dairy Products
Open Access
- 1 September 1939
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 22 (9) , 707-715
- https://doi.org/10.3168/jds.s0022-0302(39)92927-9
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
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- The Electrokinetic Potential of Milk FatJournal of Dairy Science, 1937
- Oxidized Flavor in MilkJournal of Dairy Science, 1936
- The Phospholipids in MilkJournal of Dairy Science, 1936
- 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
- The Distribution of Phospholipoids in CreamJournal of Dairy Science, 1935
- The Effect of Heat on Milk PhospholipoidsJournal of Dairy Science, 1935
- Electrokinetics in Relation to Dairy PhenomenaJournal of Dairy Science, 1935
- I.—Their Distribution Among Some Milk ProductsJournal of Dairy Science, 1933
- The Effect of Lecithin in Dairy Products upon Butter Fat DeterminationsJournal of Dairy Science, 1928