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Product optimization of Zambian traditionally fermented milk - mabisi.
Linnemann, Anita
(CoI)
Schoustra, Sijmen
(CoI)
Smid, Eddy
(CoI)
Food Microbiology
Laboratory of Genetics
Food Quality and Design
VLAG
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/06/15
→
15/10/19
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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.
fermented milk
Agriculture & Biology
100%
Tonga
Agriculture & Biology
72%
microbial communities
Agriculture & Biology
65%
fermentation
Agriculture & Biology
57%
Lactococcus
Agriculture & Biology
34%
raw milk
Agriculture & Biology
29%
containers
Agriculture & Biology
24%
Lactobacillus
Agriculture & Biology
19%
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.
,
2019
, Wageningen:
Wageningen University
.
115 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
fermented milk
100%
Tonga
72%
microbial communities
65%
fermentation
57%
Lactococcus
34%