Crossref Citations
This article has been cited by the following publications. This list is generated based on data provided by
Crossref.
Sherbon, J. W.
1974.
Analytical Calorimetry.
p.
661.
Clement Hawke, J.
Morrison, Ian M.
and
Wood, Pauline R.
1977.
Structures of triacylglycerols in lamb fat with elevated levels of linoleic acid.
Journal of the Science of Food and Agriculture,
Vol. 28,
Issue. 3,
p.
293.
FOLEY, J.
1978.
BUTTER: TECHNOLOGY TO CONTROL RHEOLOGY.
International Journal of Dairy Technology,
Vol. 31,
Issue. 1,
p.
21.
Morrison, I. M.
and
Hawke, J. C.
1979.
Influence of elevated levels of linoleic acid on the thermal properties of bovine milk fat.
Lipids,
Vol. 14,
Issue. 4,
p.
391.
Parodi, Peter W.
1979.
Relationship between trisaturated glyceride composition and the softening point of milk fat.
Journal of Dairy Research,
Vol. 46,
Issue. 4,
p.
633.
Parodi, Peter W.
1979.
Stereospecific distribution of fatty acids in bovine milk fat triglycerides.
Journal of Dairy Research,
Vol. 46,
Issue. 1,
p.
75.
Timms, Ralph E.
1980.
Detection and quantification of non-milk fat in mixtures of milk and non-milk fats.
Journal of Dairy Research,
Vol. 47,
Issue. 3,
p.
295.
deMan, J.M.
and
Finoro, M.
1980.
Characteristics of Milk Fat Fractionated by Crystallization from the Melt.
Canadian Institute of Food Science and Technology Journal,
Vol. 13,
Issue. 4,
p.
167.
Parodi, Peter W.
1981.
Relationship between triglyceride structure and softening point of milk fat.
Journal of Dairy Research,
Vol. 48,
Issue. 1,
p.
131.
Christie, William W.
1983.
Developments in Dairy Chemistry—2.
p.
1.
Mortensen, B. K.
1983.
Developments in Dairy Chemistry—2.
p.
159.
Hawke, J. C.
and
Taylor, M. W.
1983.
Developments in Dairy Chemistry—2.
p.
37.
Büning‐Pfaue, H.
Eggers, R.
and
Bartsch, A.
1989.
Vergleich von Milchfetten aus der Kristallisationsfraktionierung und einem kontinuierlichen Fraktionierungsverfahren mittels überkritischem Kohlendioxid.
Lipid / Fett,
Vol. 91,
Issue. 3,
p.
92.
Kaylegian, Kerry E.
Hartel, Richard W.
and
Lindsay, Robert C.
1993.
Applications of Modified Milk Fat in Food Products.
Journal of Dairy Science,
Vol. 76,
Issue. 6,
p.
1782.
Deffense, E.
1993.
Milk fat fractionation today: A review.
Journal of the American Oil Chemists' Society,
Vol. 70,
Issue. 12,
p.
1193.
Timms, R. E.
1994.
Fats in Food Products.
p.
1.
WANG, YEN-CHUN
HARTEL, RICHARD W.
YOON, JUNGRO
and
JEBSON, R. SELWYN
1995.
EXTRACTION of MILK FAT IN HIGH PRESSURE SOLVENTS.
Journal of Food Processing and Preservation,
Vol. 19,
Issue. 6,
p.
409.
Creamer, Lawrence K.
and
MacGibbon, Alastair K.H.
1996.
Some recent advances in the basic chemistry of milk proteins and lipids.
International Dairy Journal,
Vol. 6,
Issue. 6,
p.
539.
Guinee, Timothy P
Auty, Mark A.E
and
Fenelon, Mark A
2000.
The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese.
International Dairy Journal,
Vol. 10,
Issue. 4,
p.
277.
GUINEE, T. P.
AUTY, M. A. E.
MULLINS, C.
CORCORAN, M. O.
and
MULHOLLAND, E. O.
2000.
PRELIMINARY OBSERVATIONS ON EFFECTS OF FAT CONTENT AND DEGREE OF FAT EMULSIFICATION ON THE STRUCTURE‐FUNCTIONAL RELATIONSHIP OF CHEDDAR‐TYPE CHEESE.
Journal of Texture Studies,
Vol. 31,
Issue. 6,
p.
645.