FAO AGRIS - International System for Agricultural Science and Technology

Structure and fermentation of natural and manufactured lactose-based oligosaccharides

2016

Difilippo, E.


Bibliographic information
Publisher
Wageningen University
Pagination
128
Other Subjects
Chemie van voedselcomponenten; Fermentatie; Isolatie; Samenstelling en kwaliteit van diervoeders; Feed composition and quality; Bioactieve verbindingen; Voedselanalyse; Melksoorten; Oligosacchariden; Characterization; Karakterisering; Milks; Chemistry of food components; Inname
Language
English
Corporate Author
Wageningen University

2020-11-15
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