Food Technology and Nutrition (M.Sc.)
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- 2016
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Mark
Microbiological quality and occurrence of antibiotic resistant bacteria in ready-to-eat salad
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- Master (Two yrs)
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Mark
SURFACE RHEOLOGY OF MILK SERUM PROTEIN-LACTOSE SYSTEM - IMPACT ON PARTICLE MORPHOLOGY AFTER SPRAY DRYING
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- Master (Two yrs)
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Mark
Olive polyphenols (OPP) as a substitute of nitrite in ham
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- Master (Two yrs)
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Mark
Development of a bean beverage - the effect of different treatments on sensory properties and nutritional content
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- Master (Two yrs)
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Mark
Droplet break-up in a rotor-stator mixer - evaluation of key parameters and their impact on droplet size
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- Master (Two yrs)
- 2015
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Mark
Lactose crystallization in drum dried, freeze dried and spray dried skim milk powders
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- Master (Two yrs)
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Mark
Taste Masking in Pickering Emulsions
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- Master (Two yrs)
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Mark
The Effect of Temperature on Casein Micelle Structure in Micellar Casein Concentrate
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- Master (Two yrs)
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Mark
Functional ingredients in rapeseed
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- Master (Two yrs)
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Mark
The gut microbial composition in humans in hot occupational settings and the effects of drinking buttermilk
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- Master (Two yrs)