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- 2017
-
Mark
Natural Extraction of Pungency
- Master (Two yrs)
-
Mark
Influences of Key Components and Surface Modifications on Beer Lacing
- Master (Two yrs)
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Mark
Characterization of non-coagulating milk
- Master (Two yrs)
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Mark
Klimatberäkning av livsmedel
- Master (Two yrs)
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Mark
Determination of oxidative stability and textural properties of quinoa starch encapsulated oil
- Master (Two yrs)
- 2016
-
Mark
The impact and optimization of citrate and lactic acid concentration in ProViva orange containing Lactobacillus plantarum 299v
- Master (Two yrs)
-
Mark
The effect of mechanical shear in ambient yoghurt
- Master (Two yrs)
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Mark
Beer Starter Cultures as a Source of Microbial Contamination in Beer - An Investigation on Twelve Beer Starter Cultures from Four Different Manufacturers
- Master (Two yrs)
-
Mark
Development of a bean beverage - the effect of different treatments on sensory properties and nutritional content
- Master (Two yrs)
-
Mark
Inhibiting malate metabolism in L. plantarum 299v by introducing lactic acid in ProViva apple drinks
- Master (Two yrs)