About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

The nutritional value of fermented dairy products

1984

Blanc, B. (Federal Polytechnic College and Univ., Lucerne (Switzerland))

AGROVOC Keywords
calidad proteica comportamiento del consumidor comportement alimentaire composition conjunto de nutrientes asimilables consumer behaviour dietetica dietetics digestible protein feeding habits grasa de la leche leche fermentada milk fat organic compounds protein quality total digestible nutrients vitaminas vitamine vitamins
Bibliographic information
Bulletin - Federation Internationale de Laiterie (Belgium) | International Dairy Federation
Issue 179 ISSN 0250-5118
Publisher
FIL-IDF. Secretariat General
Other Subjects
Matiere azotee digestible; Matiere grasse du lait; Qualite proteique; Dietetique; Cultured milks; Compuestos organicos; Teneur en elements mineraux / digestibibilite; Contenido mineral / digestibilidad; Compose organique; Mineral content / digestibility; Matiere digestible totale; Comportement des consommateurs; Lait fermente; Proteina asimilable; Composicion; Habitos alimentarios
Language
English
Note
10 illus.; 15 tables; 87 ref.
Type
Conference; Bibliography
Source
Fermented milks, Federation Internationale de Laiterie, Bruxelles (Belgium).- Bruxelles (Belgium): FIL-IDF. Secretariat General, 1984. p. 33-53
Conference
IDF seminar: Fermented milks, Avignon (France), 14-16 May 1984
1985-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by European Union

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]