Department of Food Technology, Engineering and Nutrition
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- 2003
-
Mark
Influence of ionic calcium concentration on fouling during the cross-flow microfiltration of b-lactoglobulin solutions.
(
- Contribution to journal › Article
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Mark
Heat and mass transfer during frying of beefburgers
2003) International Symposium on Future Technologies for Food Production and Future Food Scientists p.109-109(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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Mark
Competitive protein adsorption between b-casein and b-lactoglobulin during spray-drying: effect of calcium induced association.
(
- Contribution to journal › Article
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Mark
Styring af fysiske egenskaber i ostemodel på basis af koncentreret mælk
(
- Contribution to specialist publication or newspaper › Specialist publication article
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Mark
Starch structure and bread quality
2003) p.145-167(
- Chapter in Book/Report/Conference proceeding › Book chapter
-
Mark
Pulsed Electric Field Treatment of Plant Tissue
2003)(
- Thesis › Doctoral thesis (compilation)
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Mark
The Effects of Packaging Material on Sensory Properties of Broccoli
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- Contribution to journal › Published meeting abstract
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Mark
The role of Lactobacillus plantarum in foods and human health.
2003)(
- Chapter in Book/Report/Conference proceeding › Book chapter
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Mark
Ultrafiltration
2003)(
- Chapter in Book/Report/Conference proceeding › Book chapter
-
Mark
Carrot Juice Processing - Effects on Various Quality Aspects
2003)(
- Thesis › Doctoral thesis (compilation)