Fat Content and Fatty Acid Composition of Fresh, Pasteurized, or Sterilized Human Milk

Author:

Fidler Natasa,Sauerwald Thorsten U.,Demmelmair Hans,Koletzko Berthold

Publisher

Springer US

Reference29 articles.

1. Ashton WM. The components of milk, their nutritive value and the effects of processing. Pt 2. Dairy Industries 1972;37:602–611.

2. Balmer S, Williams AF. Guidelines for the establishment and operation of human milk banks in the UK. Arch Dis Child 1995;73:481–482.

3. Boekel MAJS, Walstra P. Effect of heat treatment on chemical and physical changes to milkfat globules. In: Heat-induced Changes in Milk. 2nded. Brussels: International Dairy Federation; 1995. pp. 51–65.

4. Boersma ER, Offringa PJ, Muskiet FAJ, Chase WM. Vitamin E, lipid fractions, and fatty acid composition of colostrum, transitional milk, and mature milk: an international comparative study. Am J Clin Nutr 1991;53:1197–1204.

5. Brooke OG, Barley J. Loss of energy during continuous infusion of breast milk. Arch Dis Child 1978;53:344–345.

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