Food Technology and Nutrition (M.Sc.)
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- 2022
-
Mark
Investigation of a Quark Production Process
(
- Master (Two yrs)
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Mark
Prolongation of shelf life of minimally processed spinach by combining vacuum impregnation and electric field treatments
(
- Master (Two yrs)
-
Mark
Effect of the Cooling Rate and the Surface Film Composition on the Colloidal Stability of Whey Protein Based Emulsions of Triacylglycerols
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- Master (Two yrs)
-
Mark
Early Life Factors and Disease Development in Childhood
(
- Master (Two yrs)
- 2021
-
Mark
The effectivity of vacuum impregnation with glycerol and secondary metabolites on electroporated arugula leaves to improve freezing stability.
(
- Master (Two yrs)
-
Mark
Formulation development of a recombinant VAR2-antiCD3 protein for cancer immunotherapy
(
- Master (Two yrs)
-
Mark
Comparison of Methods for Measuring Powder Flowability
(
- Master (Two yrs)
-
Mark
Effects of Vacuum Impregnation with Various Substances in Combination with Pulsed Electric Field to Improve the Freezing Tolerance of Arugula Leaves
(
- Master (Two yrs)
-
Mark
Är alger framtidens snacks?
(
- Univ. Diploma
-
Mark
Reduktion av vätecyanidhalt i linfrö vid olika processmetoder
(
- Univ. Diploma