Estimation and fortification of vitamin D3 in pasteurized process cheese

Journal of Dairy Science

Volumn 85, Issue 12, 2002, Pages 3173-3181

  Upreti, P ^a   Mistry, V V ^a   Warthesen, J J ^b  

^a SOUTH DAKOTA STATE UNIVERSITY   (United States)

^b UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Fortification; Process cheese; Vitamin D3

Indexed keywords

COLECALCIFEROL; SAPONIN;

ARTICLE; CHEESE; DIET SUPPLEMENTATION; DRUG STABILITY; FOOD PRESERVATION; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; TASTE;

CHEESE; CHOLECALCIFEROL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DRUG STABILITY; FOOD PRESERVATION; FOOD, FORTIFIED; HEAT; HUMANS; SAPONINS; TASTE;

EID: 0036981623     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(02)74405-6     Document Type: Article

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