Aktuelle Ausgabe
Possibilities and Limitations of Vitamin B12 Fortification in Fermented Plant-Based Foods – a postgraduate student literature review
Jannis Flammersfeld¹*, Lena Holocher¹, Anne Jörlemann¹, Volker Krömker¹, Lilian Reichel¹, Domenick Ritter¹, Michel Tönnis¹ Michelle Vorrath¹
¹ Hannover University of Applied Sciences and Arts, Faculty II, Microbiology, 30453, Hannover, Germany
*Corresponding author: Jannis Flammersfeld; E-Mail: jannis.flammersfeld@stud.hs-hannover.de
Komplette Ausgabe
Milchwissenschaft - Milk Science International is a scientific, open access journal with a double-blinded review process. Scientists of all disciplines associated with milk and dairy production are invited to submit papers to the peer-reviewed journal Milchwissenschaft – Milk Science International.
The main topics of the journal are following:
- Milk production
- Dairy processing and technology
- Dairy chemistry and physics
- Dairy microbiology
- Milk and dairy products in human nutrition
- Milk marketing and economics
Diese Seite ist noch im Aufbau, besuchen Sie uns auf milkscience.de
