Vitamin D3 fortification, quantification, and long-term stability in cheddar and low-fat cheeses

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 17, 2008, Pages 7964-7969

  Wagner, Dennis ^a,b   Rousseau, Dérick ^c   Sidhom, Gloria ^d   Pouliot, Michel ^e   Audet, Pierre ^e   Vieth, Reinhold ^a,b  

^a UNIVERSITY OF TORONTO   (Canada)

^b MOUNT SINAI HOSPITAL   (Canada)

^c RYERSON UNIVERSITY   (Canada)

^d NATIONAL RESEARCH CENTRE   (Egypt)

^e Agropur Coopérative ^*  (Canada)

Author keywords

Cheddar; Cheese; Dairy food; Fortification; Stability; Vitamin D

Indexed keywords

COLECALCIFEROL;

ANIMAL; ARTICLE; CHEESE; CHEMISTRY; DIET SUPPLEMENTATION; DRUG STABILITY; FOOD HANDLING; HEAT; METHODOLOGY; MILK;

ANIMALS; CHEESE; CHOLECALCIFEROL; DRUG STABILITY; FOOD HANDLING; FOOD, FORTIFIED; HEAT; MILK;

EID: 52649127860     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801316q     Document Type: Article

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