Comparison of the energy values of different dairy productss obtained by various methods

Journal of Food Composition and Analysis

Volumn 17, Issue 3-4, 2004, Pages 361-370

  Smit, Louwrens E ^a   Schönfeldt, Hettie C ^b   de Beer, Willen H J ^c  

^a AGRICULTURAL RESEARCH COUNCIL   (South Africa)

^b UNIVERSITY OF PRETORIA   (South Africa)

^c TSHWANE UNIVERSITY OF TECHNOLOGY   (South Africa)

Author keywords

Energy; Milk; Milk products; Region; Season

Indexed keywords

CARBOHYDRATE; MILK FAT; MILK PROTEIN; WATER;

ARTICLE; ASH; CALCULATION; CALORIE; CALORIMETRY; CHEESE; COMBUSTION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DAIRY PRODUCT; FOOD ANALYSIS; FOOD COMPOSITION; FOOD INDUSTRY; FOOD PACKAGING; FOOD PROCESSING; GEOGRAPHY; INTERMETHOD COMPARISON; NUTRIENT CONTENT; NUTRITIONAL VALUE; PREDICTION; SEASONAL VARIATION; SOUTH AFRICA; STANDARDIZATION; WATER CONTENT;

ANIMALIA; FRAXINUS;

EID: 2942700152     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2004.02.006     Document Type: Article

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