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THE EFFECT OF HEAT ON THE CHEMICAL NATURE OF THE MATERIALS ADSORBED ON THE MILK FAT GLOBULE

机译：热量对吸附在乳脂球上的材料化学性质的影响

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作者
LOEWENSTEIN, MORRISON;
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作者单位

The Ohio State University;

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授予单位 The Ohio State University;
学科
学位 Ph.D.
年度 1954
页码 177 p.
总页数 177
原文格式 PDF
正文语种 eng
中图分类
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专利

1. Rheological properties of acid milk gels as affected by the nature of the fat globule surface material and heat treatment of milk [J] . Cho YH, Lucey JA, Singh H International Dairy Journal . 1999,第8期

机译：脂球表面材料的性质和牛奶的热处理影响酸性奶凝胶的流变特性
2. Goat α_(s1)-casein genotype affects milk fat globule physicochemical properties and the composition of the milk fat globule membrane [J] . C. Cebo, C. Lopez, C. Henry, Journal of dairy science . 2012,第11期

机译：山羊α_（s1）-酪蛋白基因型影响乳脂球的理化性质和乳脂球膜的组成
3. Chemical changes in bovine milk fat globule membrane caused by heat treatment and homogenization of whole milk [J] . SUNG JE LEE, JOHN W. SHERBON Journal of dairy research . 2002,第4期

机译：全脂牛奶的热处理和均质化导致牛乳脂肪球膜的化学变化
4. Effect of Hydrostatic Pressure on the Physicochemical properties of Bovine Milk Fat Globules and the Milk Fat Globule Membrane [C] . C.Kanno, T.Uchimura, T.Hagiwara, Joint meeting of the European High Pressure Research Group and Food Chemistry Group of The Royal Society of Chemistry on high pressure food science, bioscience and chemistry . 1998

机译：静水压力对牛奶脂肪球和乳脂肪球膜的物理化学性质的影响
5. Chemical changes in milk fat globule membrane due to heat treatment and homogenization of whole milk. [D] . Lee, Sung-Je. 1997

机译：牛奶脂肪球膜的化学变化归因于全脂牛奶的热处理和均质化。
6. Isolation and chemical and immunochemical characterization of the peanut-lectin-binding glycoprotein from human milk-fat-globule membranes. [O] . J Fischer, P J Klein, G H Farrar, 1984

机译：人乳脂肪球膜中花生凝集素结合糖蛋白的分离以及化学和免疫化学表征。
7. Preparation of \u22natural\u22 cow-milk fat globules: preliminary investigation of materials adsorbed at their surfaces [O] . Sander, Eugene Harry 1962

机译：牛奶脂肪球的制备：对吸附在其表面的物质的初步研究

THE EFFECT OF HEAT ON THE CHEMICAL NATURE OF THE MATERIALS ADSORBED ON THE MILK FAT GLOBULE

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