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

Gilkinson, A., Mulhern, Maria S., Burns, AA, Weir, R. R. and Pourshahidi, Kirsty (2014) Investigation of the sensory characteristics and acceptability of vitamin D3 fortified semi-skimmed milk. Proceedings of the Nutrition Society, 73 (OCE2). E96. [Journal article]

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URL: http://dx.doi.org/10.1017/S002966511400127X

DOI: doi:10.1017/S002966511400127X


Item Type:Journal article
Faculties and Schools:Faculty of Life and Health Sciences > School of Biomedical Sciences
Ulster Business School > Department of Hospitality and Tourism Management
Ulster Business School
Faculty of Life and Health Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute > Nutrition Innovation Centre for Food and Health (NICHE)
Biomedical Sciences Research Institute
ID Code:30487
Deposited By: Dr Kirsty Pourshahidi
Deposited On:29 Oct 2014 19:41
Last Modified:29 Oct 2014 19:41

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