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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
Issue 179 ISSN 0250-5118
Publisher
FIL-IDF. Secretariat General
Other Subjects
Matiere digestible totale; Compuestos organicos; Lait fermente; Matiere grasse du lait; Habitos alimentarios; Proteina asimilable; Dietetique; Contenido mineral / digestibilidad; Composicion; Mineral content / digestibility; Cultured milks; Qualite proteique; Teneur en elements mineraux / digestibibilite; Comportement des consommateurs; Matiere azotee digestible; Compose organique
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
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