National Food Institute - Technical University of Denmark (DTU) Danish Food Composition Databank - ed. 7.01
 

 

The data come from the following source(s):


 Source:  00314      

 

00314

Birkkjær, H.E., Forsingdal, E. og Dorph Thomsen.

Indhold af laktose og mælkesyre samt beregninger af kalorieværdi og tørstofkomponenter i danske oste.

Beretning nr. 205

1974

 


 If the same reference is mentioned several times, it indicates that the value is composed of several values from the same reference.


 

 
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