Tanner J T, Smith J, Defibaugh P, Angyal G, Villalobos M, Bueno M P, McGarrahan E T, Wehr H M, Muniz J F, Hollis B W
Food and Drug Administration, Division of Nutrition, Washington, DC 20204.
J Assoc Off Anal Chem. 1988 May-Jun;71(3):607-10.
This paper summarizes work done by 4 different laboratories on the vitamin content of milk. Riboflavin, vitamin A, and vitamin D were assayed in whole, 2%, and skim milks that had been fortified. In general, the adherence to label claim decreased with decreasing fat content. This may be due to methods and stage of vitamin addition prior to processing.
本文总结了4个不同实验室对牛奶维生素含量所做的工作。对全脂、2%脂肪和脱脂的强化牛奶中的核黄素、维生素A和维生素D进行了测定。一般来说，随着脂肪含量的降低，对标签声明的符合度也会下降。这可能是由于加工前添加维生素的方法和阶段所致。
