Skimmed milk is milk from which sufficient milk fat has been removed to reduce its milk fat content to less than 0.5 percent. Skim milk or skimmed milk shall have Vitamin A added so that each quart of food contains not less than 2,000 international units of Vitamin A
Related Journals to Skimmed Milk
Advances in Dairy Research, Research & Reviews: Journal of Food and Dairy Technology, Journal of Cereal Science, Journal of Nutrition and Metabolism, Plant Foods for Human Nutrition, Food and Nutrition Research, Advances in Dairy Research, Journal of Nutrition & Food Sciences
