TY  - JOUR
AU  - Ortega Anta, Rosa María
AU  - Jiménez Ortega, Ana Isabel
AU  - Loria Kohen, Viviana Constanza
AU  - Aparicio Vizuete, Aranzazu
AU  - Lozano Estevan, María Del Carmen
AU  - López Sobaler, Ana María
PY  - 2024
DO  - 10.20960/nh.05454
SN  - 1699-5198
SN  - 0212-1611
UR  - https://hdl.handle.net/20.500.14352/108260
T2  - Nutrición Hospitalaria
AB  - Yogurt has been valued very positively for centuries, but the concern for food sustainability and the fact that it is a food of animal origin has raised doubts about the consumption that may be convenient. The objective of this work is to deepen the...
LA  - spa
M2  - 31
PB  - Arán Ediciones
KW  - Yogur
KW  - Leche fermentada
KW  - Salud
KW  - Valor nutricional
KW  - Sostenibilidad
TI  - Yogurt as a fermented food for healthy and sustainable daily consumption. Recommendations to the population
T2  - El yogur como alimento fermentado de consumo diario saludable y sostenible. Recomendaciones a la población
TY  - journal article
VL  - 41
ER  -