Food Technology and Nutrition (M.Sc.)
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- 2017
-
Mark
Är det möjligt att med dagens förutsättningar förlänga hållbarheten från 24 h till 48 h på butikspackad blandfärs?
(
- Univ. Diploma
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Mark
Uppfyller produkterna i Malmös livsmedelsbutiker lagkraven avseende näringsdeklaration på importerade livsmedel?
(
- Univ. Diploma
-
Mark
Physiochemical properties of egg white dispersions and effect of UV-light treatment on foam stability
(
- Master (Two yrs)
-
Mark
Studies on fermentation profiles and development of an energy dense fermented oat base
(
- Master (Two yrs)
-
Mark
The effect of Lactobacillus plantarum 299v on the flocculating behaviour of beer starter culture yeast strains
(
- Master (Two yrs)
-
Mark
Formulation of ethanol based Pickering emulsions
(
- Master (Two yrs)
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Mark
Commercialising Personalised Nutrition: Barriers and Critical Success Factors
(
- Master (Two yrs)
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Mark
Study of the effect of vacuum impregnation with different substances on respiration and color of packed baby spinach leaves.
(
- 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
(
- Master (Two yrs)
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Mark
Hygiensäkerhet Människors hälsa ligger i dina händer
(
- Univ. Diploma