Interlaboratory Trial for Measurement of Vitamin D and 25-Hydroxyvitamin D [25(OH)D] in Foods and a Dietary Supplement Using Liquid Chromatography–Mass Spectrometry., J. Agric. Food Chem., 2016, 64 (16), pp 3167–3175
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Vitamin D Mushrooms: Comparison of the Composition of Button Mushrooms ( Agaricus bisporus ) Treated Postharvest with UVB Light or Sunlight., J Agric Food Chem 59: 8724-32
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Vitamin d and sterol composition of 10 types of mushrooms from retail suppliers in the United States., J Agric Food Chem 59: 7841-53
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Use of 25-hydroxyvitamin D3 and vitamin E to improve tenderness of beef from the longissimus dorsi of heifers., J Anim Sci 86: 1649-57
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Supplemental vitamin D3 concentration and biological type of steers. II. Tenderness, quality, and residues of beef., J Anim Sci 82: 2092-104
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Supplemental vitamin D3 concentration and biological type of beef steers. I. Feedlot performance and carcass traits., J Anim Sci 82: 2050-8
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Effects of biological type of beef steers on vitamin D, calcium, and phosphorus status., J Anim Sci 82: 2043-9
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Feeding 25-hydroxyvitamin D3 to improve beef tenderness., J Anim Sci 82: 1410-8
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The use of vitamin D3 and its metabolites to improve beef tenderness., J Anim Sci 82: 242-9
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Short-term feeding of vitamin D3 improves color but does not change tenderness of pork-loin chops., J Anim Sci 80: 2116-21
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Effect of vitamin D3 supplementation level on the postmortem tenderization of beef from steers., J Anim Sci 80: 971-81
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The use of vitamin D3 to improve beef tenderness., J Anim Sci 78: 2615-21
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