Retention of vitamin B12 during manufacture of six fermented dairy products using a validated radio protein-binding assay-Reference-Cited by-同舟云学术

Retention of vitamin B12 during manufacture of six fermented dairy products using a validated radio protein-binding assay

Published:2003-01 Issue:2-3 Volume:13 Page:101-109
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Arkbåge Karin,Witthöft Cornelia,Fondén Rangne,Jägerstad Margaretha

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference30 articles.

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2. Nutritional and sensory quality of heat processed liquid milk. Dissertation report;Andersson,1993

3. Analysis of vitamin B12 in milk by a radioisotope dilution assay;Andersson;Milchwissenschaft-Milk Science International,1990

4. Loss of ascorbic acid, folacin and vitamin B12, and changes in oxygen content of UHT milk. 2. Introduction and Methods;Andersson;Milchwissenschaft-Milk Science International,1992

5. Loss of ascorbic acid, folacin and vitamin B12, and changes in oxygen content of UHT milk. 2. Results and Discussion;Andersson;Milchwissenschaft-Milk Science International,1992

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