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Die Bodenkultur: Journal of Land Management, Food and Environment
Volume 68 (2017): Issue 3 (September 2017)
Open Access
Assessment of the potential of fermented milk products with unusual production method in Austria
Barbara Kapp
Barbara Kapp
,
Siegfried Pöchtrager
Siegfried Pöchtrager
and
Christoph Permoser
Christoph Permoser
| Mar 02, 2018
Die Bodenkultur: Journal of Land Management, Food and Environment
Volume 68 (2017): Issue 3 (September 2017)
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Article Category:
Research Article
Published Online:
Mar 02, 2018
Page range:
189 - 203
Received:
Jul 05, 2017
Accepted:
Oct 20, 2017
DOI:
https://doi.org/10.1515/boku-2017-0016
Keywords
expert interviews
,
assessment of potential
,
Skyr
,
Greek yogurt
,
Viili
© 2017 Barbara Kapp, Siegfried Pöchtrager, Christoph Permoser
This article is distributed under the terms of the Creative Commons Attribution Non-Commercial License, which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.