Differences in Adsorption of Solid and Liquid Fat Globules as Influencing the Surface Tension and Creaming of Milk
Open Access
- 1 September 1939
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 22 (9), 743-751
- https://doi.org/10.3168/jds.s0022-0302(39)92931-0
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Concanavalin A and HemagglutinationScience, 1935
- Physico-Chemical Factors Influencing Cream RisingJournal of Dairy Science, 1926