Skimmed milk as a determinant of vitamin A deficiency
Objective: To compare the levels of vitamin A in ultra-high temperature treated (UHT) whole milk (3.5% fat) and UHT skimmed milk (0.5% fat) using UV-visible light spectrophotometry and to compare the contribution of whole milk and skimmed milk to the recommended dietary allowance (RDA) for vitamin A...
שמור ב:
| Principais autores: | , |
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| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Taylor & Francis Group
2017-01-01
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| סדרה: | The South African Journal of Clinical Nutrition |
| נושאים: | |
| גישה מקוונת: | http://dx.doi.org/10.1080/16070658.2017.1237454 |
| תגים: |
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