Food, nutrition and health in Bulgaria

Author:

Bogueva Diana,Apostolova Magdalena,Danova Svetla

Publisher

Elsevier

Reference83 articles.

1. Aladjadjiyan, A., Zheleva, I., & Kartalska, Y. (2015). Traditional Bulgarian dairy food. In Traditional foods in Turkey: General and consumer aspects (pp. 115–122).

2. Apostolova, M. (2013). Bulgarian lactobacilli have beneficial and unique qualities, Bulgarian Association of dairy processors. In Bulgarian: Апостолова, М. (2013). Българските лактобацили имат полезни и уникални качества, Асоциацията на млекопреработвателите в България.

3. Behrens, A., Georgiev, A., & Carraro, M. (2010). Future Impacts of Climate Change across Europe. Centre for European Policy Studies (CEPS) Working Document No. 324/February 2010.

4. Health nutrition in the Bulgarian community – Contemporary approaches;Bakova;Journal of Environmental Protection and Ecology,2018

5. Effect of rennet type and ripening period on chemical properties of Bulgarian white brined cheese;Balabanova;International Food Research Journal,2017

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