Evaluation of increased vitamin D fortification in high-temperature, short-time–processed 2% milk, UHT-processed 2% fat chocolate milk, and low-fat strawberry yogurt
| Autor: | Hanson, A.L., Metzger, L.E. |
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| Zdroj: | In Journal of Dairy Science February 2010 93(2):801-807 |
| Databáze: | ScienceDirect |
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