Food Technology and Nutrition (M.Sc.)
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- 2017
-
Mark
Operatörsanpassad hygienutbildning för nyanställda i mejeriindustrin
(
- Univ. Diploma
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Mark
Riskbedömning av allergenspridning genom kartläggning av en livsmedelsproduktion
(
- Univ. Diploma
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Mark
Effect of salt, phosphate and carrageenan on proporties of smoked ham
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- Master (Two yrs)
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Mark
A Water Resistant Film Forming Emulsion - The First Steps towards a Topical Preventive Product against Intertriginous Dermatitis
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- Master (Two yrs)
-
Mark
Effect of reversible permeabilization in combination with different drying methods on the structure and sensorial quality of dried basil leaves
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- Master (Two yrs)
-
Mark
Hur påverkas rapsmassa av fermentering med mjölksyrabakterier?
(
- Univ. Diploma
-
Mark
Natural Extraction of Pungency
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- Master (Two yrs)
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Mark
Influences of Key Components and Surface Modifications on Beer Lacing
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- Master (Two yrs)
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Mark
The behavior of meat emulsions and suspensions with added salt and polyphosphates and their substitution with vegetables and carbohydrates
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- Master (Two yrs)
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Mark
Development of Oat bran based fiber-rich beverage and its corresponding placebo for a clinical trial
(
- Master (Two yrs)