Work

Validation of chemical measures of calcium with bioassay of calcium-fortified cottage cheese

Year: 1993

Type: article

Source: Food Chemistry

DOI: 10.1016/0308-8146(93)90243-9

Authors: Olafur Reykdal, Ken Lee

Institution: The Ohio State University

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Ohio State University

OpenAlex ID: W1968124184

FWCI:

Cites: 15

Cited by: 7

Related to: 10