Landbrug og biologi
cardiovascular diseases
73%
cheeses
62%
case-control studies
36%
prospective studies
34%
risk reduction
33%
cohort studies
18%
fat intake
16%
butter
15%
cross-sectional studies
15%
risk factors
13%
dairy products
12%
fatty acid composition
10%
cholesterol
10%
fermentation
9%
calcium
8%
lipids
7%
proteins
4%
Medicin og biovidenskab
Cheese
86%
Cardiovascular Diseases
48%
Case-Control Studies
13%
Fats
12%
Butter
12%
Prospective Studies
10%
Dairy Products
10%
Correlation of Data
9%
Fermentation
8%
Fatty Acids
7%
Cholesterol
6%
Calcium
5%
Cohort Studies
5%
Cross-Sectional Studies
5%
Proteins
3%
Teknik og materialevidenskab
Cheeses
100%
Oils and fats
19%
Dairy products
14%
Cholesterol
12%
Fatty acids
10%
Fermentation
9%
Calcium
9%
Proteins
7%
Chemical analysis
5%