Bioavailability of calcium in yogurt
- Other title
- Bioassimilabilité du calcium du yaourt (fr)
- Author
- KAUP, S. M1 ; SHAHANI, K. M; AMER, M. A; PEO, E. R. JR
[1] Univ. Nebraska, dep. food sci. tech., Lincoln, United States - Source
Milchwissenschaft. 1987, Vol 42, Num 8, pp 513-516 ; ref : 15 ref
- CODEN
- MILCAD
- ISSN
- 0026-3788
- Scientific domain
- Food science technology; Biotechnology
- Publisher
- AVA, Kempten
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Keyword (fr)
- Calcium Lactose Métabolisme Valeur nutritive Yaourt
- Keyword (en)
- Calcium Lactose Metabolism Nutritive value Yogurt
- Keyword (es)
- Calcio Lactosa Metabolismo Valor nutritivo Yogurt
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 8241325
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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