Food Technology and Nutrition (M.Sc.)

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2017
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 Är det möjligt att med dagens förutsättningar förlänga hållbarheten från 24 h till 48 h på butikspackad blandfärs?
Andersson, Per ^LU and Stridsberg, Jonny ^LU (2017) YTHL01 20171
Food Technology and Nutrition (M.Sc.)
- Univ. Diploma
Mark Uppfyller produkterna i Malmös livsmedelsbutiker lagkraven avseende näringsdeklaration på importerade livsmedel?
Weber, Christer ^LU and Bengtsson, Jens ^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 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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