Investigation of the sensory characteristics and acceptability of vitamin D3 fortified semi-skimmed milk

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

Original language	English
Pages (from-to)	E96
Journal	PROCEEDINGS OF THE NUTRITION SOCIETY
Volume	73
Issue number	OCE2
DOIs	https://doi.org/10.1017/S002966511400127X
Publication status	Published (in print/issue) - 2014

Funders
HSC Public Health Agency

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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title = "Investigation of the sensory characteristics and acceptability of vitamin D3 fortified semi-skimmed milk",

author = "A. Gilkinson and Mulhern, \{Maria S.\} and AA Burns and Weir, \{R. R.\} and Kirsty Pourshahidi",

year = "2014",

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language = "English",

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pages = "E96",

journal = "PROCEEDINGS OF THE NUTRITION SOCIETY",

issn = "0029-6651",

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}

TY - JOUR

T1 - Investigation of the sensory characteristics and acceptability of vitamin D3 fortified semi-skimmed milk

AU - Gilkinson, A.

AU - Mulhern, Maria S.

AU - Burns, AA

AU - Weir, R. R.

AU - Pourshahidi, Kirsty

PY - 2014

Y1 - 2014

U2 - 10.1017/S002966511400127X

DO - 10.1017/S002966511400127X

M3 - Article

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VL - 73

SP - E96

JO - PROCEEDINGS OF THE NUTRITION SOCIETY

JF - PROCEEDINGS OF THE NUTRITION SOCIETY

IS - OCE2

ER -