INTERFACIAL ENERGIES IN MILK - INFLUENCE OF MILK PROTEINS ON INTERFACIAL TENSION BETWEEN BUTTER OIL AND VARIOUS AQUEOUS PHASES

被引：11
作者：
JACKSON, RH
PALLANSCH, MJ
机构：
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1961年 / 9卷 / 06期
关键词：
D O I：
10.1021/jf60118a003
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
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页码：424 / +
页数：1
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