The influence of latitude on the concentration of vitamin D3 and 25-hydroxy-vitamin D3 in Australian red meat

Food Chemistry

Volumn 140, Issue 3, 2013, Pages 432-435

  Liu, Jerry ^a   Greenfield, Heather ^a   Strobel, Norbert ^b   Fraser, David R ^a  

^a UNIVERSITY OF SYDNEY   (Australia)

^b NATIONAL MEASUREMENT INSTITUTE   (Australia)

Author keywords

25 Hydroxy vitamin D3; LC IT MS; Red meat; Ultraviolet radiation; Vitamin D3

Indexed keywords

25-HYDROXY-VITAMIN D3; LC-IT-MS; LEAN MEATS; RED MEATS; VITAMIN-D;

MEATS; ULTRAVIOLET RADIATION;

VITAMINS;

CALCIFEDIOL; COLECALCIFEROL;

ADIPOSE TISSUE; ARTICLE; AUSTRALIA; ION TRAP MASS SPECTROMETRY; LATITUDE; LIQUID CHROMATOGRAPHY; MOISTURE; RED MEAT; TEMPERATURE;

ALTITUDE; ANIMALS; AUSTRALIA; CALCIFEDIOL; CATTLE; CHOLECALCIFEROL; MEAT; MUSCLE, SKELETAL; SHEEP;

BOS;

EID: 84876678809     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.10.032     Document Type: Article

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