Vitamin D3 and 25-hydroxy vitamin D3 in raw and cooked pork cuts

Ina Clausen, Lars Ovesen, Jette Jakobsen, Torben Leth

Research output: Contribution to journal › Journal article › Research › peer-review

Translated title of the contribution	Vitamin D3 og 25 hydroxy vitamin D3 i rå og tilberedtre svinekødsudskæriner
Original language	English
Journal	Journal of Food Composition and Analysis
Issue number	16
Pages (from-to)	575-585
Number of pages	11
ISSN	0889-1575
Publication status	Published - 2003

Keywords

@article{70d2d14569ae4b499a53d89be1d6b2eb,

title = "Vitamin D3 and 25-hydroxy vitamin D3 in raw and cooked pork cuts",

keywords = "diet, D-vitamin k{\o}d",

author = "Ina Clausen and Lars Ovesen and Jette Jakobsen and Torben Leth",

year = "2003",

language = "English",

pages = "575--585",

journal = "Journal of Food Composition and Analysis",

issn = "0889-1575",

publisher = "Academic Press Inc.",

number = "16",

}