295 related articles for article (PubMed ID: 4601870)
1. Alteration of nutritive value resulting from processing and fortification of milk and milk products.
Graham DM
J Dairy Sci; 1974 Jun; 57(6):738-45. PubMed ID: 4601870
[No Abstract] [Full Text] [Related]
2. [Vitamins in dairy products: natural milk, cream, butter, cheese (recent work)].
Causeret J; Huiser M; Hugot D
Ann Nutr Aliment; 1970; 24(1):B169-200. PubMed ID: 4907326
[No Abstract] [Full Text] [Related]
3. Some effects of processing and storage on the nutritive value of milk and milk products.
Rolls BA; Porter JW
Proc Nutr Soc; 1973 May; 32(1):9-15. PubMed ID: 4594175
[No Abstract] [Full Text] [Related]
4. Milk and milk products in human nutrition.
Kon SK
FAO Nutr Stud; 1972; (27):1-80. PubMed ID: 4676379
[No Abstract] [Full Text] [Related]
5. [Vitamins in meats and offals. Their course during the treatment they are submitted to].
Rozier J; Rosset R
Ann Nutr Aliment; 1970; 24(2):B247-85. PubMed ID: 5445041
[No Abstract] [Full Text] [Related]
6. Vitamins in frozen convenience dinners and pot pies.
De Ritter E; Osadca M; Scheiner J; Keating J
J Am Diet Assoc; 1974 Apr; 64(4):391-7. PubMed ID: 4856293
[No Abstract] [Full Text] [Related]
7. Distribution of added iron and polyphosphate phosphorus in cow's milk.
Basch JJ; Jones SB; Kalan EB; Wondolowski MV
J Dairy Sci; 1974 May; 57(5):545-50. PubMed ID: 4858150
[No Abstract] [Full Text] [Related]
8. [Preservation of ascorbic acid in vitaminized milk].
Zidel'man MM; Boldushenko IV; Genina IuA; Kurganova LV; Logvin VV
Vopr Pitan; 1984; (2):65-6. PubMed ID: 6741025
[No Abstract] [Full Text] [Related]
9. [Change in the protein components of milk during the preparation of a sour milk product with an increased biological value and biolact].
Babich VV
Zdravookhr Kirg; 1978; (3):12-4. PubMed ID: 27029
[No Abstract] [Full Text] [Related]
10. [Vitamins stability in fortified dairy products].
Shatniuk LN; Spirichev VB; Kosheleva OV; Leont'eva EV; Beketova NA; Kodentsova VM; Vrzhesinskaia OA; Kharitonchik LA; Isaeva VA; Sheveleva SA
Vopr Pitan; 2003; 72(2):8-12. PubMed ID: 12924202
[TBL] [Abstract][Full Text] [Related]
11. Effect of several heat treatments and frozen storage on thiamine, riboflavin, and ascorbic acid content of milk.
Haddad GS; Loewenstein M
J Dairy Sci; 1983 Aug; 66(8):1601-6. PubMed ID: 6619346
[TBL] [Abstract][Full Text] [Related]
12. Stability of vitamins A and C in fortified yogurt.
Ilic DB; Ashoor SH
J Dairy Sci; 1988 Jun; 71(6):1492-8. PubMed ID: 3403752
[TBL] [Abstract][Full Text] [Related]
13. [Egg vitamins during egg preservation].
Calet C; Blum JC
Ann Nutr Aliment; 1970; 24(2):B201-26. PubMed ID: 5462924
[No Abstract] [Full Text] [Related]
14. [Significance of potatoe products in current nutrition].
Somogyi JC; Trautner K; Kopp P
Bibl Nutr Dieta; 1971; 16():140-54. PubMed ID: 5113481
[No Abstract] [Full Text] [Related]
15. [Content of vitamin B complex in baby food in glass jars. Effect of storage].
Karlin R; Foisy C
Int J Vitam Nutr Res; 1972; 42(4):545-54. PubMed ID: 4674779
[No Abstract] [Full Text] [Related]
16. Vitamins and growth factors in the nutrition of rabbit blastocysts in vitro.
Daniel JC
Growth; 1967 Mar; 31(1):71-7. PubMed ID: 4226771
[No Abstract] [Full Text] [Related]
17. Effects of sterilization, packaging, and storage on vitamin C degradation, protein denaturation, and glycation in fortified milks.
Gliguem H; Birlouez-Aragon I
J Dairy Sci; 2005 Mar; 88(3):891-9. PubMed ID: 15738222
[TBL] [Abstract][Full Text] [Related]
18. Cheese products: protein, moisture, fat, and acceptance.
Nystrom PJ; Ostrander JG; Martinsen CS
J Am Diet Assoc; 1974 Jul; 65(1):40-2. PubMed ID: 4834355
[No Abstract] [Full Text] [Related]
19. How far shall we go in the enrichment, fortification, and formulation of new foods?
J Am Diet Assoc; 1974 Mar; 64(3):255-6. PubMed ID: 4405946
[No Abstract] [Full Text] [Related]
20. Vitamin Fortification of Fluid Milk.
Yeh EB; Barbano DM; Drake M
J Food Sci; 2017 Apr; 82(4):856-864. PubMed ID: 28253423
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]