Articles citing this article

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Cited article:

The Role of Surface-Active Constituents Involved in the Foaming of Milk and Certain Milk Products. III. Milk Lipids, including Phospholipids

G.A. Richardson and M.S. El-Rafey
Journal of Dairy Science 31 (4) 223 (1948)

Oxidized Flavor in Milk: I. Effect of the Development of Oxidized Flavor on the Iodine Number of the Phospholipid Fraction of Milk

A.M. Swanson and H.H. Sommer
Journal of Dairy Science 23 (3) 201 (1940)