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W. Schreiber, Kluge, E. Dinslage, et al.
Zeitschrift für Untersuchung der Lebensmittel 78 (2-3) 187 (1939)
DOI: 10.1007/BF01671914
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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)
DOI: 10.3168/jds.S0022-0302(40)95512-6
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The Effect of the Method of Manufacture of Butteroil on its Keeping Quality

M.S. El-Rafey, G.A. Richardson and J.L. Henderson
Journal of Dairy Science 27 (10) 807 (1944)
DOI: 10.3168/jds.S0022-0302(44)92652-4
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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)
DOI: 10.3168/jds.S0022-0302(48)92201-2
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