Food Technology and Nutrition (M.Sc.)
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- 2018
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Mark
The effect of the fermented tea beverage kombucha on the gut microflora
- Master (Two yrs)
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Mark
An evaluation of the Bacillus content in beer
- Master (Two yrs)
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Mark
Mapping of waste in the ham production process and possible solutions
(2018) In Mapping of waste in the ham production process and possible solutions KLTM05 20181
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)
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Mark
Development of Tempeh on Swedish Legumes
- Master (Two yrs)
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Mark
Non-alcoholic beer with maltose negative yeast strain Saccharomycodes ludwigii
- Master (Two yrs)
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Mark
Light stability of purple corn anthocyanins microencapsulated with different wall materials
- Master (Two yrs)
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Mark
Application of pulsed electric fields and vacuum impregnation to improve the freezing tolerance of fresh Origanum vulgare leaves
- Master (Two yrs)
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Mark
Lipase activity in Swedish raw milk
- Master (Two yrs)
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Mark
The development of a 100% vegan hair structurizer
- Master (Two yrs)
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Mark
Aqueous Polymeric Coating for Orally Disintegrating Lozenges
- Master (Two yrs)