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The differentiation of trans-fatty acids (TFA)
This factsheet gives information on the difference between industrially produced TFAs and natural...
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Interpretation of protein quality methodology: change to DIAAS
Following the release of Dietary protein quality evaluation in human nutrition – Report of an FAO...
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Special Issue 1401 - The importance of salt in the manufacture & ripening of cheese
Examples are presented not only of the effects of salt on spoilage bacteria and pathogens in chee...
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The role of dairy in optimal and under nutrition - the first 1000 days
The critical window for adequate child growth and cognitive development is between conception and...
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Questions on trans & CLA of dairy products
What are trans fatty acids? Are there many of them? Why distinguish them from other fatty acids? ...
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Nutrition and Environment
This factsheet will provide you with information about how the nutritional richness of milk and d...
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Bulletin of the IDF N° 463/2013: Proceedings of The Nutrition & Health Conference, IDF World ...
This publication contains six presentations and one poster presented at the Nutrition and Health ...
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Dairy foods - helping to nourish the world
Addressing questions such as ‘are people meeting their nutritional needs?’ and ‘can you have a nu...
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Nutrient-rich dairy foods & you
This factsheet provides further information on how dairy products can provide a package of nutrie...
