Influence of Yoghurt and Cheese Reformulation Strategies on Microbial Ecology and Product Characteristics
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Anmerkungen
-
Kiel, Christian-Albrechts-Universität zu Kiel, Dissertation, 2020
- Schlagwort
-
Yogurt
Cheese
Microbial ecology
- Ereignis
-
Veröffentlichung
- (wo)
-
Kiel
- (wer)
-
Universitätsbibliothek Kiel
- (wann)
-
2020
- Urheber
-
Luzzi, Giuseppina
- Beteiligte Personen und Organisationen
- URN
-
urn:nbn:de:gbv:8-mods-2020-00039-9
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
14.08.2025, 10:59 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Beteiligte
- Luzzi, Giuseppina
- Franz, Charles M. A. P.
- Dagan, Tal
- Universitätsbibliothek Kiel
Entstanden
- 2020
Ähnliche Objekte (12)
Effect of reduction of sodium content on the microbial ecology of Edam cheese samples
Microbial interactions shape cheese flavour formation
Microbial ecology
Microbial ecology
A product space reformulation with reduced dimension for splitting algorithms
Editorial: Synthetic microbial ecology
Cheese
The importance of product reformulation versus consumer choice in improving diet quality
Microbial ecology of Lake Plusssee
Reformulation of Bohmian mechanics
Regularity of Sets Under a Reformulation in a Product Space with Reduced Dimension
Microbial ecology and intestinal infections : [proceedings of the Symposium "Microbial Ecology and Intestinal Infections"]
Effect of reduction of sodium content on the microbial ecology of Edam cheese samples
Microbial interactions shape cheese flavour formation
Microbial ecology
Microbial ecology
A product space reformulation with reduced dimension for splitting algorithms
Editorial: Synthetic microbial ecology
Cheese
The importance of product reformulation versus consumer choice in improving diet quality
Microbial ecology of Lake Plusssee
Reformulation of Bohmian mechanics
Regularity of Sets Under a Reformulation in a Product Space with Reduced Dimension
Microbial ecology and intestinal infections : [proceedings of the Symposium "Microbial Ecology and Intestinal Infections"]
Effect of reduction of sodium content on the microbial ecology of Edam cheese samples
Microbial interactions shape cheese flavour formation
Microbial ecology
Microbial ecology
A product space reformulation with reduced dimension for splitting algorithms
Editorial: Synthetic microbial ecology
Cheese
The importance of product reformulation versus consumer choice in improving diet quality
Microbial ecology of Lake Plusssee
Reformulation of Bohmian mechanics
Regularity of Sets Under a Reformulation in a Product Space with Reduced Dimension