THE NUTRITIONAL ROLE OF CULTURED DAIRY-PRODUCTS

被引：10

作者：

GURR, MI

机构：

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1984年 / 17卷 / 02期

关键词：

D O I：

10.1016/S0315-5463(84)72357-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：57 / 64

页数：8

共 66 条

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[4]

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[5]

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[6] ROLE OF GUT BACTERIAL-FLORA IN NUTRITION AND HEALTH - REVIEW OF RECENT ADVANCES IN BACTERIOLOGICAL TECHNIQUES, METABOLISM, AND FACTORS AFFECTING FLORA COMPOSITION [J].

BROWN, JP .

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[7]

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[8] COMPARATIVE EFFECTS OF LIVE YOGURT AND HEATED YOGURT-ENRICHED DIETS ON THE MURINE IMMUNOSYSTEM [J].

CONGE, GA ;

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[9]

DUCLUZEAU R, 1980, ANAEROBIES

[10]

FARMER RE, 1975, J DAIRY SCI, V58, P787

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