The vitamin D content and consumer acceptability of vitamin D biofortified eggs

Research output: Contribution to journal › Article › peer-review

Original language	English
Journal	Proceedings of the Nutrition Society
DOIs	https://doi.org/10.1017/s0029665115002852
Publication status	Published - 2015

Keywords

@article{8e5115edaedb4f55b5036378fde93efb,

title = "The vitamin D content and consumer acceptability of vitamin D biofortified eggs",

keywords = "Food science, Vitamin, Content (measure theory), Chemistry, Mathematics, Biochemistry, Mathematical analysis",

author = "Joseph Kerry",

year = "2015",

doi = "10.1017/s0029665115002852",

language = "English",

journal = "Proceedings of the Nutrition Society",

issn = "0029-6651",

publisher = "Cambridge University Press",

}

TY - JOUR

T1 - The vitamin D content and consumer acceptability of vitamin D biofortified eggs

AU - Kerry, Joseph

PY - 2015

Y1 - 2015

KW - Food science

KW - Vitamin

KW - Content (measure theory)

KW - Chemistry

KW - Mathematics

KW - Biochemistry

KW - Mathematical analysis

U2 - 10.1017/s0029665115002852

DO - 10.1017/s0029665115002852

M3 - Article

SN - 0029-6651

JO - Proceedings of the Nutrition Society

JF - Proceedings of the Nutrition Society

ER -