Les phosphatides dans le résidu du beurre
Lait, 19 181 (1939) 22-25
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This article has been cited by the following article(s):
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-RafeyJournal of Dairy Science 31 (4) 223 (1948)
https://doi.org/10.3168/jds.S0022-0302(48)92201-2
The Effect of the Method of Manufacture of Butteroil on its Keeping Quality
M.S. El-Rafey, G.A. Richardson and J.L. HendersonJournal of Dairy Science 27 (10) 807 (1944)
https://doi.org/10.3168/jds.S0022-0302(44)92652-4
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. SommerJournal of Dairy Science 23 (3) 201 (1940)
https://doi.org/10.3168/jds.S0022-0302(40)95512-6
Referate
W. Schreiber, Kluge, E. Dinslage, et al.Zeitschrift für Untersuchung der Lebensmittel 78 (2-3) 187 (1939)
https://doi.org/10.1007/BF01671914