THE FAT-GLOBULE MEMBRANE OF MILK - ALKALINE PHOSPHATASE AND XANTHINE OXIDASE IN SKIMMILK AND CREAM

被引：34

作者：

ZITTLE, CA

DELLAMONICA, ES

CUSTER, JH

RUDD, RK

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1956年 / 39卷 / 05期

关键词：

D O I：

10.3168/jds.S0022-0302(56)94781-6

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

页码：528 / 535

页数：8

共 20 条

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[4]

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[5]

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[7] EFFECT OF HIGH TEMPERATURE SHORT TIME HEAT TREATMENTS ON SOME PROPERTIES OF MILK .1. INACTIVATION OF THE PHOSPHATASE ENZYME [J].

HETRICK, JH ;

TRACY, PH .

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[8]

HORECKER BL, 1949, J BIOL CHEM, V178, P683

[9] SUBSTANCES ADSORBED ON THE FAT GLOBULES IN CREAM AND THEIR RELATION TO CHURNING .5. COMPOSITION OF THE MEMBRANE AND DISTRIBUTION OF THE ADSORBED SUBSTANCES IN CHURNING [J].

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[10]

Morton R. A., COMMUNICATION

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