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acid degree value ADV of Temperature ADV of Waring area and ADV area of fat blendor treated milk casein cell content per unit enzyme Erlenmeyer flask fat content fat droplet fat globule membrane fat globule size fat globule surface fat test flavor free fatty acids globule size decreased glycerides increase in susceptibility individual cow's milk Lactation Stage late lactation lipase concentration lipid lipolytic activity mechanical activation mechanical agitation milk fat globule milk from cows milk to lipolysis Overall Relationship phospholipid content plasma membrane rancidity raw milk Regression Analysis Relationship between Fat Relationship between Lactation Relationship between Surface samples significant at P=0.01 skim milk skim portion Stage and ADV Stage and Lipase stage of lactation Standard Curve surface area susceptibility of milk Susceptibility to Lipolysis temperature activated milk thermal and mechanical throughout lactation period triglycerides unit area volume of milk Waring blendor treated Waring blendor treatment WB milk