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THE HIGH-MELTING GLYCERIDE FRACTION FROM MILK FAT

被引：25
作者：
PATTON, S
KEENEY, PG
机构：
来源：
JOURNAL OF DAIRY SCIENCE | 1958年 / 41卷 / 09期
关键词：
D O I：
10.3168/jds.S0022-0302(58)91088-9
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：1288 / 1289
页数：2
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[3]   THE FATTY ACIDS OF BUTTERFAT AND THE VOLATILE ACIDS FORMED ON OXIDATION [J].
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[4]   SUBSTANCES ADSORBED ON THE FAT GLOBULES IN CREAM AND THEIR RELATION TO CHURNING .6. RELATION OF THE HIGH-MELTING TRIGLYCERIDE FRACTION TO BUTTERFAT AND THE MEMBRANE [J].
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[5]  
KLEIN F, 1956, RECL TRAV CHIM PAY B, V75, P1285
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SHORLAND FB, 1957, DAIRY SCI ABSTR, V19, P168
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