INTERFACIAL ENERGIES IN MILK - INFLUENCE OF MILK PROTEINS ON INTERFACIAL TENSION BETWEEN BUTTER OIL AND VARIOUS AQUEOUS PHASES

被引：11

作者：

JACKSON, RH

PALLANSCH, MJ

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1961年 / 9卷 / 06期

关键词：

D O I：

10.1021/jf60118a003

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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页码：424 / +

页数：1

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