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- 2017
-
Mark
Riskbedömning av allergenspridning genom kartläggning av en livsmedelsproduktion
- Univ. Diploma
-
Mark
Mikrobiologiska skillnader vid tillagning av kött med tre olika varianter av sous vide
- Univ. Diploma
-
Mark
Konsumtionsmönster vid köp av charkprodukter till vardags
- Univ. Diploma
- 2016
-
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
Is there a connection between innovations in freezing technology and consumer acceptance of frozen food
- Master (Two yrs)
-
Mark
Analysis of sensory and texture properties of three potato cultivars boiled to different thermal center temperatures
- Master (Two yrs)
-
Mark
Chemical composition of the Pulp and Seed Kernels of Baobab fruits from three different African Countries
- Master (Two yrs)
-
Mark
The Effect of Different but Isoenergetic Breakfasts on Satiety
- Master (Two yrs)
-
Mark
Characterization of postharvest changes in onion and their relation with storage time
- Master (Two yrs)
-
Mark
SURFACE RHEOLOGY OF MILK SERUM PROTEIN-LACTOSE SYSTEM - IMPACT ON PARTICLE MORPHOLOGY AFTER SPRAY DRYING
- Master (Two yrs)