The Composition and Biosynthesis of Milk Lipids.


A p a r t from the obvious importance of milk as the natural food of the infant mammal and, in the case of cows’ milk, as food for man, its ready availability has invited chemical and biochemical study. In respect of milk fat in particular, its special place in the history of lipid chemistry is noteworthy; it was included by Chevreul in his classical… (More)


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