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Results: 1-8 |
Results: 8
LOW DIETARY IRON AVAILABILITY IS A MAJOR CAUSE OF ANEMIA - A NUTRITION SURVEY IN THE LINDI DISTRICT OF TANZANIA
Authors: TATALA S SVANBERG U MDUMA B
Citation: S. Tatala et al., LOW DIETARY IRON AVAILABILITY IS A MAJOR CAUSE OF ANEMIA - A NUTRITION SURVEY IN THE LINDI DISTRICT OF TANZANIA, The American journal of clinical nutrition, 68(1), 1998, pp. 171-178
FERMENTATION AND NUTRIENT AVAILABILITY
Authors: SVANBERG U LORRI W
Citation: U. Svanberg et W. Lorri, FERMENTATION AND NUTRIENT AVAILABILITY, Food control, 8(5-6), 1997, pp. 319-327
FOOD FERMENTATION - A SAFETY AND NUTRITIONAL ASSESSMENT
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
INHIBITION OF DIFFERENT STRAINS OF ENTEROPATHOGENS IN A LACTIC-FERMENTING CEREAL GRUEL
Authors: KINGAMKONO R SJOGREN E SVANBERG U KAIJSER B
Citation: R. Kingamkono et al., INHIBITION OF DIFFERENT STRAINS OF ENTEROPATHOGENS IN A LACTIC-FERMENTING CEREAL GRUEL, World journal of microbiology & biotechnology, 11(3), 1995, pp. 299-303
AN OVERVIEW OF THE USE OF FERMENTED FOODS FOR CHILD FEEDING IN TANZANIA
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
EFFECT OF OXYGEN AND FLUORESCENT LIGHT ON THE QUALITY OF ORANGE JUICEDURING STORAGE AT 8-DEGREES-C
Authors: SOLOMON O SVANBERG U SAHLSTROM A
Citation: O. Solomon et al., EFFECT OF OXYGEN AND FLUORESCENT LIGHT ON THE QUALITY OF ORANGE JUICEDURING STORAGE AT 8-DEGREES-C, Food chemistry, 53(4), 1995, pp. 363-368
PH AND ACIDITY IN LACTIC-FERMENTING CEREAL GRUELS - EFFECTS ON VIABILITY OF ENTEROPATHOGENIC MICROORGANISMS
Authors: KINGAMKONO R SJOGREN E SVANBERG U KAIJSER B
Citation: R. Kingamkono et al., PH AND ACIDITY IN LACTIC-FERMENTING CEREAL GRUELS - EFFECTS ON VIABILITY OF ENTEROPATHOGENIC MICROORGANISMS, World journal of microbiology & biotechnology, 10(6), 1994, pp. 664-669
LACTIC FERMENTATION OF NON-TANNIN AND HIGH-TANNIN CEREALS - EFFECTS ON IN-VITRO ESTIMATION OF IRON AVAILABILITY AND PHYTATE HYDROLYSIS
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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