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Results: 4

Authors: SVANBERG U LORRI W
Citation: U. Svanberg et W. Lorri, FERMENTATION AND NUTRIENT AVAILABILITY, Food control, 8(5-6), 1997, pp. 319-327

Authors: MOTARJEMI Y NOUT MJR ADAMS M BOSMAN L FUCHS R HARCOURT D HASTINGS JW VONHOLY A HOLZAPFEL WH KOUTHON G LEE CH LIEBENBERG B LORRI W MAROVATSANGA L MATJI J MBUGUA SK MENSAH P MERICAN Z MEYER I OYEWOLE OB QUEVEDO F REILLY A VANRIJSSEN FWJ VANDESANDE T SANNI MO STEINKRAUS KH SVANBERG U TOMKINS A WEBSTER J WESTBY A DEWET J WILLKEN I
Citation: Y. Motarjemi et al., FOOD FERMENTATION - A SAFETY AND NUTRITIONAL ASSESSMENT, Bulletin of the World Health Organization, 74(6), 1996, pp. 553-559

Authors: LORRI W SVANBERG U
Citation: W. Lorri et U. Svanberg, AN OVERVIEW OF THE USE OF FERMENTED FOODS FOR CHILD FEEDING IN TANZANIA, Ecology of food and nutrition, 34(1), 1995, pp. 65-81

Authors: SVANBERG U LORRI W SANDBERG AS
Citation: U. Svanberg et al., LACTIC FERMENTATION OF NON-TANNIN AND HIGH-TANNIN CEREALS - EFFECTS ON IN-VITRO ESTIMATION OF IRON AVAILABILITY AND PHYTATE HYDROLYSIS, Journal of food science, 58(2), 1993, pp. 408-412
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