FAT-SOLUBLE VITAMINS
Author:
Publisher
Elsevier BV
Subject
Cell Biology,Molecular Biology,Biochemistry
Reference18 articles.
1. Sherman, H. C., and Smith, S. L., The vitamins, American Chemical Society monograph series, New York, 2nd edition, 272 (1931).
2. Quantitative Variations in Vitamin A Content of Butter Fat
3. CAROTIN—THE PRINCIPAL NATURAL YELLOW PIGMENT OF MILK FAT: ITS RELATIONS TO PLANT CAROTIN AND THE CAROTIN OF THE BODY FAT, CORPUS LUTEUM AND BLOOD SERUM
4. A Note on the Differentiation of the Yellow Plant Pigments from the Fat-Soluble Vitamine
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1. The Use of Synthetic β-Carotene for Coloring Butter;Journal of Dairy Science;1957-02
2. The Effect of Light on Activated Flavor Development and on the Constituents of Milk and its Products: A Review;Journal of Dairy Science;1953-11
3. 469. The effect of tocopherol and carotene supplements on the vitamin A potency of New Zealand butterfat;Journal of Dairy Research;1952-02
4. Stability of vitamin A and carotene in butter made by different methods;Acta Agriculturae Scandinavica;1952-01
5. The Vitamin A Potency of Fresh and of Stored Butter Made from Sweet and from Neutralized Sour Cream;Journal of Dairy Science;1951-10
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