Concentrations of vitamin D3 and 25-hydroxyvitamin D3 in raw and cooked New Zealand beef and lamb

Journal of Food Composition and Analysis

Volumn 20, Issue 2, 2007, Pages 90-98

  Purchas, Roger ^a   Zou, Maggie ^a   Pearce, Philip ^a   Jackson, Felicity ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

25 hydroxyvitamin D3; Animal effects; Beef cuts; Calcidiol; Calcitriol; Cholecalciferol; Cooking effects; Lamb cuts; Meat; Vitamin D3

Indexed keywords

ANIMALIA;

EID: 33751198066     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2006.07.001     Document Type: Article

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