Food Technology and Nutrition (M.Sc.)

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2017
Mark Varför säljs inte fryst nötfärs i livsmedelsbutik?
Jönsson, Charlotte ^LU and Hansson, Therese ^LU (2017) YTHL01 20171
Food Technology and Nutrition (M.Sc.)
- Univ. Diploma
Mark Effect of guard cells electroporation on drying kinetics and quality characteristics of Genovese basil leaves
Vicente Damas, Maria Elena ^LU (2017) KLTM01 20161
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Hygiensäkerhet Människors hälsa ligger i dina händer
Knutsson, Mimmi ^LU and Beide, Moa ^LU (2017) YTHL01 20171
Food Technology and Nutrition (M.Sc.)
- Univ. Diploma
Mark Optimization of ingredients for Lactobacillus fermented beverages
Olsson, Rebecka ^LU (2017) KLG820 20171
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Different parameters affecting lipid oxidation in meatballs
Granheimer, Kajsa ^LU (2017) KLT920 20171
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Beräkningsmodell för näringsdeklaration av ost
Björkman, Annika ^LU and Nilsson, Malin ^LU (2017) YTHL01 20171
Food Technology and Nutrition (M.Sc.)
- Univ. Diploma
Mark A Water Resistant Film Forming Emulsion - The First Steps towards a Topical Preventive Product against Intertriginous Dermatitis
Moen Larsson, Ida ^LU (2017) KLG920 20171
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Effect of reversible permeabilization in combination with different drying methods on the structure and sensorial quality of dried basil leaves
Telfser, Anna ^LU (2017) KLTM01 20171
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Hur påverkas rapsmassa av fermentering med mjölksyrabakterier?
Pegert, Mats ^LU ; Åxman, Kornelius ^LU and Nielsen, Jim ^LU (2017) YTHL01 20171
Food Technology and Nutrition (M.Sc.)
- Univ. Diploma
Mark Natural Extraction of Pungency
Sanchez Santana, Beatriz ^LU (2017) KLG820 20171
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)

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Food Technology and Nutrition (M.Sc.)

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