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- 2018
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Mark
Det ängsliga matsamhället: Det fina med färdigmaten
2018)(
- Book/Report › Book
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Mark
"Myt att färdigmaten är onyttig och dålig för vårt klimat"
(
- Contribution to specialist publication or newspaper › Newspaper article
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Mark
Magin i matdebatten
(
- Contribution to specialist publication or newspaper › Specialist publication article
-
Mark
The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise
(
- Contribution to journal › Article
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Mark
General Principles of Nanoemulsion Formation by High-Energy Mechanical Methods
2018) p.103-139(
- Chapter in Book/Report/Conference proceeding › Book chapter
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Mark
Marine Poly- and Oligosaccharides as Prebiotics
(
- Contribution to journal › Article
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Mark
Interaction Between Phenolic Compounds and Lipase : The Influence of Solubility and Presence of Particles in the IC50 Value
(
- Contribution to journal › Article
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Mark
The influence of convection drying on the physicochemical properties of yacón (Smallanthus sonchifolius)
(
- Contribution to journal › Article
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Mark
Determination of Cooking Degree of Boiled and Steam Cooked Poatoes (Solanum tuberosum L.) from Physico-Chemical and Sensorial Perspective
(
- Contribution to journal › Article
-
Mark
Kinetics of available lysine in stored commercial skim milk powder at moderate temperatures
(
- Contribution to journal › Article