✦ LIBER ✦

The High-Melting Glyceride Fraction from Milk Fat

✍ Scribed by Patton, Stuart; Keeney, Philip G.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Preparation and Fractionation of the Hig

✍ Sherbon, J.W.; Dolby, R.M. 📂 Article 📅 1973 🏛 American Dairy Science Association 🌐 English ⚖ 591 KB

Structure of high melting glycerides fro

✍ D. P. Wolf; L. R. Dugan 📂 Article 📅 1964 🏛 Springer-Verlag 🌐 English ⚖ 381 KB

The Fatty-Acid Composition of Glyceride

✍ Jack, E.L.; Henderson, J.L. 📂 Article 📅 1945 🏛 American Dairy Science Association 🌐 English ⚖ 858 KB

Influence of high-melting milk fat fract

✍ Biljana Pajin; Olga Jovanovic 📂 Article 📅 2004 🏛 Springer 🌐 English ⚖ 392 KB

Milk fat fractionation by solid-layer me

✍ Sandra Peters-Erjawetz; Joachim Ulrich; Michaela Tiedtke; Richard W. Hartel 📂 Article 📅 1999 🏛 Springer-Verlag 🌐 English ⚖ 516 KB

The trisaturated glycerides of bovine mi

✍ William Banks; William W. Christie; John L. Clapperton; Anne K. Girdler 📂 Article 📅 1987 🏛 John Wiley and Sons 🌐 English ⚖ 762 KB