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The stability of vitamin A in reconstituted fortified non-fat milk solids. Part 1: The effect of heat

Authors: R. A. Wilkinson and J. Conochie

Abstract:

The practice of boiling milk in the home, common in many tropical countries, leads to losses of vitamin A which are more serious with reconstituted than with fresh milk. Losses ranged from 2 to 20 per cent after 2 minutes' boiling of milk reconstituted from vitamin A fortified non-fat milk powder, and rose to 30 per cent after 30 minutes heating.

$15.00 (inc. GST)