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Product optimization of Zambian traditionally fermented milk - mabisi.
Moonga, Bernard
(PhD candidate)
Smid, Eddy
(Promotor)
Linnemann, Anita
(Co-promotor)
Schoustra, Sijmen
(Co-promotor)
Food Microbiology
Laboratory of Genetics
Food Quality and Design
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/06/15
→
15/10/19
View all
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Countries
Zambia
Fingerprint
Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Lactococcus
Food Science
100%
Fermented Milk
Food Science
100%
Raw Milk
Food Science
100%
Backslopping
Food Science
100%
Microbial Community
Agricultural and Biological Sciences
100%
Lactobacillus
Food Science
75%
Lactic Acid Bacteria
Food Science
75%
Fermentation Temperature
Food Science
75%
Research output
Research output per year
2019
2019
2019
1
internal PhD, WU
Research output per year
Research output per year
Product optimization of Zambian traditionally fermented milk - mabisi
Moonga, H. B.,
15 Oct 2019
, Wageningen:
Wageningen University
.
115 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Raw Milk
100%
Lactococcus
100%
Fermented Milk
100%
Backslopping
100%
Microbial Community
100%