The effect of fermentation on nutrients in milk and some properties of fermented liquid milk products
Thesis (Doktor i medicinsk vetenskap) - Karolinska Institute
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Stockholm (Sweden) Karolinska Institute, Dept. of Medical Nutrition
1982
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| Subjects: | CULTURED MILK, MILK, FERMENTATION, BIOCHEMISTRY, MILK FAT, CARBOHYDRATES, VITAMINS B, VOLATILE COMPOUNDS, CHEMICAL COMPOSITION, NUTRITIVE VALUE, MICROBIOLOGY, LAIT FERMENTE, LECHE FERMENTADA, LAIT, BIOCHIMIE, MATIERE GRASSE DU LAIT, GLUCIDE, COMPLEXE VITAMINIQUE B, COMPOSE VOLATIL, COMPOSITION CHIMIQUE, VALEUR NUTRITIVE, MICROBIOLOGIE, LECHE, FERMENTACION, BIOQUIMICA, GRASA DE LA LECHE, CARBOHIDRATOS, VITAMINAS B, COMPUESTO VOLATIL, COMPOSICION QUIMICA, VALOR NUTRITIVO, MICROBIOLOGIA, |
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