DISTEARYL TRIGLYCERIDES IN THE HIGH MELTING FRACTION OF MILK FAT

被引：0

|

作者：

KEENEY, PG

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1960年 / 43卷 / 06期

关键词：

D O I：

暂无

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：840 / 840

页数：1

相关论文

共 50 条

[1] ESTABLISHING PRESENCE OF DISTEARYL TRIGLYCERIDES IN A HIGH-MELTING FRACTION OF MILK FAT USING SILICIC ACID CHROMATOGRAPHY
KEENEY, PG
[J]. JOURNAL OF DAIRY SCIENCE, 1961, 44 (10) : 1933 - &
[2] DISTRIBUTION OF HIGH-MELTING TRIGLYCERIDES IN FAT GLOBULES OF MILK
BUCHHEIM, W
[J]. NATURWISSENSCHAFTEN, 1970, 57 (01) : 41 - &
[3] THE HIGH-MELTING GLYCERIDE FRACTION FROM MILK FAT
PATTON, S
KEENEY, PG
[J]. JOURNAL OF DAIRY SCIENCE, 1958, 41 (09) : 1288 - 1289
[4] MODIFICATION OF MILK FAT BY REMOVAL OF A HIGH MELTING GLYCERIDE FRACTION
DEMAN, JM
[J]. JOURNAL OF DAIRY SCIENCE, 1968, 51 (06) : 929 - &
[5] HIGH-MELTING-POINT TRIGLYCERIDES AND MILK-FAT GLOBULE MEMBRANE
WOODING, FBP
KEMP, P
[J]. JOURNAL OF DAIRY RESEARCH, 1975, 42 (03) : 419 - &
[6] PREPARATION AND FRACTIONATION OF HIGH MELTING GLYCERIDE FRACTION OF MILK-FAT
SHERBON, JW
DOLBY, RM
[J]. JOURNAL OF DAIRY SCIENCE, 1973, 56 (01) : 52 - 60
[7] STEREOSPECIFIC ANALYSIS OF HIGH MELTING TRIGLYCERIDES OF BOVINE MILK-FAT AND THEIR BIOSYNTHETIC ORIGIN
BARBANO, DM
SHERBON, JW
[J]. JOURNAL OF DAIRY SCIENCE, 1975, 58 (01) : 1 - 8
[8] Influence of high-melting milk fat fraction on quality and fat bloom stability of chocolate
Pajin, B
Jovanovic, O
[J]. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2005, 220 (3-4) : 389 - 394
[9] Influence of high-melting milk fat fraction on quality and fat bloom stability of chocolate
Biljana Pajin
Olga Jovanovic
[J]. European Food Research and Technology, 2005, 220 : 389 - 394
[10] HIGH-MELTING TRIGLYCERIDES IN FAT GLOBULE MEMBRANE - ARTIFACT
WALSTRA, P
[J]. NETHERLANDS MILK AND DAIRY JOURNAL, 1974, 28 (01): : 3 - 9

← 1 2 3 4 5 →