Vitamin D3 and 25-hydroxyvitamin D3 in raw and cooked pork cuts

Journal of Food Composition and Analysis

Volumn 16, Issue 5, 2003, Pages 575-585

  Clausen, Ina ^a   Jakobsen, Jette ^a   Leth, Torben ^a   Ovesen, Lars ^a  

^a DANISH VETERINARY AND FOOD ADMINISTRATION   (Denmark)

Author keywords

25 hydroxycholecalciferol; Cholecalciferol; Food; Pork; Vitamin D3

Indexed keywords

CALCIFEDIOL; COLECALCIFEROL; FAT;

ABDOMEN; ADIPOSE TISSUE; ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; COOKING; DATA BASE; FAT CONTENT; FOOD COMPOSITION; FOOD INTAKE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LEG; MEAT; NECK; NONHUMAN;

EID: 0042829405     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0889-1575(03)00064-4     Document Type: Article

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