Food Technology and Nutrition (M.Sc.)
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- 2017
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Mark
The effect of Lactobacillus plantarum 299v on the flocculating behaviour of beer starter culture yeast strains
(
- Master (Two yrs)
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Mark
Drav i bröd, hur påverkas de baktekniska och närings- mässiga egenskaperna?
(
- Univ. Diploma
-
Mark
Determination of oxidative stability and textural properties of quinoa starch encapsulated oil
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- Master (Two yrs)
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Mark
An investigation of rapeseed protein as a new food product
(
- Master (Two yrs)
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Mark
Operatörsanpassad hygienutbildning för nyanställda i mejeriindustrin
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- 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
(
- 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)
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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