| Literature DB >> 3391970 |
J T Tanner1, J Smith, P Defibaugh, G Angyal, M Villalobos, M P Bueno, E T McGarrahan, H M Wehr, J F Muniz, B W Hollis.
Abstract
This paper summarizes work done by 4 different laboratories on the vitamin content of milk. Riboflavin, vitamin A, and vitamin D were assayed in whole, 2%, and skim milks that had been fortified. In general, the adherence to label claim decreased with decreasing fat content. This may be due to methods and stage of vitamin addition prior to processing.Entities:
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Year: 1988 PMID： 3391970
Source DB: PubMed Journal: J Assoc Off Anal Chem ISSN： 0004-5756