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Structure of high melting glycerides from the milk fat-globule membrane

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Journal of the American Oil Chemists’ Society

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Author information

Authors and Affiliations

  1. Department of Food Science, Michigan State University, East Lansing, Michigan

    D. P. Wolf & L. R. Dugan

Authors
  1. D. P. Wolf
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  2. L. R. Dugan
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Additional information

From thesis in partial fulfillment of requirements for M.S. degree in Food Science. Present address: Dept. of Biochemistry, University of Washington, Seattle, Wash.

Michigan State University Agricultural Experiment Station Re-search Paper No. 3068.

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Wolf, D.P., Dugan, L.R. Structure of high melting glycerides from the milk fat-globule membrane. J Am Oil Chem Soc 41, 139–141 (1964). https://doi.org/10.1007/BF02673493

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  • DOI: https://doi.org/10.1007/BF02673493

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