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- 2016
-
Mark
Is there a connection between innovations in freezing technology and consumer acceptance of frozen food
- Master (Two yrs)
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Mark
Some characteristics of different commercial ready to eat meals intended for babies of 6-12 months
- Master (Two yrs)
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Mark
Analysis of sensory and texture properties of three potato cultivars boiled to different thermal center temperatures
- Master (Two yrs)
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Mark
Chemical composition of the Pulp and Seed Kernels of Baobab fruits from three different African Countries
- Master (Two yrs)
-
Mark
Olive polyphenols (OPP) as a substitute of nitrite in ham
- Master (Two yrs)
-
Mark
The Effect of Different but Isoenergetic Breakfasts on Satiety
- Master (Two yrs)
-
Mark
Isothermal Calorimetric Studies of Cocoa Butter Polymorphism
- Master (Two yrs)
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Mark
Understanding and Identifying Ranges for Critical Parameters of Orange Juice Concentrate during Drying by Using Solar Assisted Pervaporation (SAP) Fruit Preservation Technique
- Master (Two yrs)
-
Mark
The effect of mechanical shear in ambient yoghurt
- Master (Two yrs)
- 2015
-
Mark
Reduction of sodium in sausages by a colloidal approach
- Master (Two yrs)