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- 2017
-
Mark
Influences of Key Components and Surface Modifications on Beer Lacing
(
- Master (Two yrs)
-
Mark
Zero Waste within the food sector and an evaluation of the package-free distribution of two different food products
(
- Master (Two yrs)
-
Mark
Effect of guard cells electroporation on drying kinetics and quality characteristics of Genovese basil leaves
(
- Master (Two yrs)
-
Mark
Hygiensäkerhet Människors hälsa ligger i dina händer
(
- Univ. Diploma
-
Mark
Evaluating the behaviour of Lactobacillus plantarum 299v in non-dairy oat based yogurt using two different packaging materials
(
- Master (Two yrs)
-
Mark
An investigation of rapeseed protein as a new food product
(
- Master (Two yrs)
-
Mark
Effect of reversible permeabilization in combination with different drying methods on the structure and sensorial quality of dried basil leaves
(
- Master (Two yrs)
-
Mark
Hur påverkas rapsmassa av fermentering med mjölksyrabakterier?
(
- Univ. Diploma
-
Mark
Folding carton and internal printing: a technical approach to consumer differentiation and food safety
(
- Master (Two yrs)
-
Mark
Klimatberäkning av livsmedel
(
- Master (Two yrs)