ShareDEVELOPMENT OF THE VITAMIN CONTENT OF HUMAN MILK DURING PASTEURISATION AND FREEZING IN A MILK BANK.
EVOLUTION DE LA TENEUR VITAMINIQUE DU LAIT MATERNEL AU COURS DES TRAITEMENTS DE PASTEURISATION ET DE CONGELATION PRATIQUES EN LACTARIUM.
Author(s) : ERB F.
Type of article: Article
Summary
EACH STAGE OF THE TREATMENT RESULTS IN 20 TO 30% VITAMIN LOSS. HOWEVER, DECREASING PASTEURISATION TEMPERATURE BY 5 TO 7 DEG C REDUCES LOSSES BY 5 TO 10%.
Details
- Original title: EVOLUTION DE LA TENEUR VITAMINIQUE DU LAIT MATERNEL AU COURS DES TRAITEMENTS DE PASTEURISATION ET DE CONGELATION PRATIQUES EN LACTARIUM.
- Record ID : 1982-1639
- Languages: French
- Source: Ann. Falsif. Expert. chim. toxicol. - vol. 74 - n. 794
- Publication date: 1981
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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EFFECTS OF PROCESSING AND STORAGE ON THE WATER-...
- Author(s) : GOLDSMITH S. J.
- Date : 1983
- Languages : English
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NUTRIENT CONTENT OF LIQUID MILK. CONTENT OF VIT...
- Author(s) : SCOTT K. J.
- Date : 1984
- Languages : English
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CRYOPRESERVATION OF HUMAN MILK.
- Author(s) : BRAZHNIKOV A. M.
- Date : 1985
- Languages : Russian
- Source: Kriobiologija - n. 4
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STABILITY OF PROTEINS IN ULTRAFILTERED, LOW-LAC...
- Author(s) : LONERGAN D. A., FENNEMA O., AMUNDSON C. H.
- Date : 1981/09
- Languages : English
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Program and abstracts of the 92nd Annual Meetin...
- Author(s) : ADSA
- Date : 1997/06/22
- Languages : English
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