Substances Adsorbed on the Fat Globules in Cream and their Relation to Churning. VI. Relation of the High-Melting Triglyceride Fraction to Butterfat and the “Membrane”

✍ Scribed by Jenness, Robert; Palmer, L.S.

• Book ID: 122990160
• Publisher: American Dairy Science Association
• Year: 1945
• Tongue: English
• Weight: 369 KB
• Volume: 28
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.S0022-0302(45)95219-2