Development and validation of control materials for the measurement of vitamin D3 in selected US foods

Journal of Food Composition and Analysis

Volumn 21, Issue 7, 2008, Pages 527-534

  Phillips, Katherine M ^a   Craig Byrdwell, W ^b   Exler, Jacob ^b   Harnly, James M ^b   Holden, Joanne M ^b   Holick, Michael F ^c   Hollis, Bruce W ^d   Horst, Ronald L ^e   Lemar, Linda E ^b   Patterson, Kristine Y ^b   Tarrago Trani, Maria Teresa ^a   Wolf, Wayne R ^b  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

^b BELTSVILLE HUMAN NUTRITION RESEARCH CENTER   (United States)

^c BOSTON UNIVERSITY SCHOOL OF MEDICINE   (United States)

^d MEDICAL UNIVERSITY OF SOUTH CAROLINA   (United States)

^e Heartland Assays Inc   (United States)

Author keywords

Analysis; Analytical methods; Cereal; Cheese; Cholecalciferol; Control materials; Ergocalciferol; Fish; Interlaboratory variability; Milk; Orange juice; Reference values; Vitamin D

Indexed keywords

EID: 49449100626     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2008.05.003     Document Type: Article

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