Food Technology and Nutrition (M.Sc.)

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2017
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 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 Analys av timbalkost - En jämförelse av timbalkost tillverkad i storhushåll respektive industri
Wennerström, Alexander ^LU and Olsson, Henrik ^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 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 Characterization of the Microbiota of Quinoa and Amaranth Grains, and Production of Fermented Quinoa Milk
Janny, Rownoke Jannat ^LU (2017) KLGM01 20161
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Productive use of coffee husks - How to make briquettes from coffee husk in Karagwe, Tanzania
Allreke Wählhammar, Rickard ^LU (2017) KLTL01 20162
Food Technology and Nutrition (M.Sc.)
- Bach. Degree
Mark Development of an HPLC method for analysis of zoledronic acid with potential application to bone graft substitutes
Frisk, Martin ^LU (2017) KLG920 20171
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)

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Food Technology and Nutrition (M.Sc.)

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