Nutritional Contributions of Dairy Foods: Accentuating the Positive and Managing Perceived Negatives-Reference-Cited by-同舟云学术

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Nutritional Contributions of Dairy Foods: Accentuating the Positive and Managing Perceived Negatives

Published:1991-03 Issue:3 Volume:74 Page:1124-1130
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Berner Louise A.,Lofgren Philip A.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference40 articles.

1. Dairy products, calcium, and blood pressure;Ackley;Am. J. Clin. Nutr.,1983

2. Calcium and age-related bone loss;Allen;Clin. Nutr.,1986

3. American Council of Life Insurance. 1981. A population profile: the 1980’s and beyond. DataTrack 8, Washington, DC.

4. Projections of population growth at the older ages;Stat. Bull.,1984

5. Recommendations concerning supplement usage: ADA statement;J. Am. Diet. Assoc,1987

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Nutritional value of yoghurt;Tamime and Robinson's Yoghurt;2007

2. Dairy Products: The Next Generation. Altering the Image of Dairy Products Through Technology;Journal of Dairy Science;1998-04

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