PREPARATION AND FRACTIONATION OF HIGH MELTING GLYCERIDE FRACTION OF MILK-FAT

被引：18

作者：

SHERBON, JW ^{[1
]}

DOLBY, RM ^{[1
]}

机构：

[1] NEW ZEALAND DAIRY RES INST,PALMERSTON N,NEW ZEALAND

来源：

JOURNAL OF DAIRY SCIENCE | 1973年 / 56卷 / 01期

关键词：

D O I：

10.3168/jds.S0022-0302(73)85114-8

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：52 / 60

页数：9

共 12 条

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[4]

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[5] CHEMICAL COMPOSITION AND PHYSICAL PROPERTIES OF FRACTIONS OF MILK FAT OBTAINED BY A COMMERCIAL FRACTIONATION PROCESS [J].

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DOLBY, RM .

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[6] THE HIGH-MELTING GLYCERIDE FRACTION FROM MILK FAT [J].

PATTON, S ;

KEENEY, PG .

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[7] MELTING PROPERTIES OF MILK-FAT FRACTIONS OBTAINED BY DOUBLE FRACTIONATION USING A COMMERCIAL PROCESS [J].

SHERBON, JW ;

RUSSELL, RW ;

DOLBY, RM .

JOURNAL OF DAIRY RESEARCH, 1972, 39 (03) :325-&

[8] APPLICATION OF DIFFERENTIAL SCANNING CALORIMETRY TO BUTTER [J].

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[9]

SHERBON JW, 1963, THESIS U MINNESOTA

[10] MODIFIED RAPID PREPARATION OF FATTY ACID ESTERS FROM LIPIDS FOR GAS CHROMATOGTAPHIC ANALYSIS [J].

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ANALYTICAL CHEMISTRY, 1967, 39 (07) :848-+

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