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Milk lipids, nutritional significance

Parodi, P. W. (2006). Nutritional Significance of Milk Lipids. 3rd edn. Springer, New York. [Pg.39]

A significant nutritional aspect of milk lipids is that vitamins A, D, E and K are dissolved in the fat phase. Milk fat is considered to be a significant source of vitamin A, but a poor source of vitamins D and K (McBean and Speckmann, 1988). [Pg.28]

See other pages where Milk lipids, nutritional significance is mentioned: [Pg.601]    [Pg.601]    [Pg.603]    [Pg.605]    [Pg.607]    [Pg.609]    [Pg.611]    [Pg.613]    [Pg.615]    [Pg.617]    [Pg.619]    [Pg.621]    [Pg.623]    [Pg.625]    [Pg.627]    [Pg.629]    [Pg.631]    [Pg.633]    [Pg.635]    [Pg.637]    [Pg.640]    [Pg.44]    [Pg.271]    [Pg.280]    [Pg.131]    [Pg.329]    [Pg.213]    [Pg.215]    [Pg.175]    [Pg.227]    [Pg.208]    [Pg.166]    [Pg.379]    [Pg.3]    [Pg.133]    [Pg.215]    [Pg.264]    [Pg.129]    [Pg.653]   


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Nutritional significance

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