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Nina Aagaard Poulsen

Natural variation of milk salts as predictor for UHT stability?

Publikation: Konferencebidrag › Poster › Forskning

Dokumenter

OriginalsprogEngelsk
Udgivelsesår2017
StatusUdgivet - 2017
BegivenhedPhD Course: 6th International Course in Advanced Food Analysis: Organised by the Graduate School VLAG, in cooperation with Food Chemistry (Wageningen University) and Organic Chemistry (Wageningen University) - Wageningen, The Netherlands, Wageningen, Tyskland
Varighed: 23 jan. 2017 → 27 jan. 2017

Kursus

KursusPhD Course: 6th International Course in Advanced Food Analysis
LokationWageningen, The Netherlands
LandTyskland
ByWageningen
Periode23/01/2017 → 27/01/2017

    Forskningsområder

  • Buffering capacity, Calcium

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