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- 2015
-
Mark
Foaming properties of egg albumen as influenced by enzymatic modifications, xanthan gum and some extrinsic factors
(
- Master (Two yrs)
-
Mark
Building texture - the impact of mixing and recipe parameters on mayonnaise quality
(
- Master (Two yrs)
-
Mark
Regional food sustainability through Industrial Symbiosis - Evaluating the potentials in the Nöbbelöv region
(
- Master (One yr)
-
Mark
Business development of a novel functional food concept
(
- Master (Two yrs)
-
Mark
Fara för trichotecener i spannmål?
(
- Bach. Degree
-
Mark
Comparison between organic and conventional crop farming in regards to greenhouse gas emission, biodiversity, yield and nitrogen leaching
(
- Bach. Degree
-
Mark
Utveckling av alkoholfri öl med tillsättning av syre under jäsningsprocessen
(
- Master (Two yrs)
- 2014
-
Mark
Can dietary fat intake modify genetic associations with blood lipid level? Observations from a Swedish cohort study
(
- Master (Two yrs)
-
Mark
Från gårdsbutik till upplevelse- En studie om hur företag på landsbygden skapar upplevelser kring sin verksamhet
(
- Bach. Degree
-
Mark
Kvalitetscertifieringar som metod för mindre charkuteriföretag att kommunicera kvalitet och tillit
(
- Bach. Degree