The Pyridoxine Content of Fresh, Pasteurized, Evaporated, and Dried Milk
- 1 May 1944
- journal article
- research article
- Published by Elsevier in Journal of Nutrition
- Vol. 27 (5) , 415-418
- https://doi.org/10.1093/jn/27.5.415
Abstract
The pyridoxine content of cow's milk has been investigated and an average value of 0.67 mg. per liter has been found for fifty-eight samples. There were no significant losses of pyridoxine in the preparation of the pasteurized evaporated or dried milks assayed. On a dry basis milk compares favorably with cereals in pyridoxine content and contains one-half to one-fourth as much as most meats.Keywords
This publication has 4 references indexed in Scilit:
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