Department of Process and Life Science Engineering
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- 2022
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Mark
Mat- och måltidskultur – en introduktion
2022) In Måltidskunskap : Culinary arts and meal science(
- Book/Report › Report
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Mark
A criterion for when an emulsion drop undergoing turbulent deformation has reached a critically deformed state
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- Contribution to journal › Article
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Mark
Antiinflammatory and Anticancer Properties of Grewia asiatica Crude Extracts and Fractions : A Bioassay-Guided Approach
(
- Contribution to journal › Article
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Mark
A Review of Cooking of Potatoes (Solanum tuberosum L.) Served in Large-Scale Food-Service Systems, Including Industrial Pre-Treatments
(
- Contribution to journal › Scientific review
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Mark
Enzymatic Conversion of Different Qualities of Refined Softwood Hemicellulose Recovered from Spent Sulfite Liquor
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- Contribution to journal › Article
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Mark
A relationship between phages and organic carbon in wastewater treatment plant effluents
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- Contribution to journal › Article
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Mark
Industrially Pre-Treated Potatoes (Solanum tuberosum L.) Served in Large-Scale Food Service Systems
2022)(
- Thesis › Doctoral thesis (compilation)
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Mark
Topological Dynamics of Micelles Formed by Geometrically Varied Surfactants
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- Contribution to journal › Article
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Mark
Mass Transport of Lignin in Confined Pores
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- Contribution to journal › Article
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Mark
Sorption of 71 Pharmaceuticals to Powder Activated Carbon for Improved Wastewater Treatment
(
- Contribution to journal › Article