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- 2015
-
Mark
A method for predicting baking performance through evaluation of short crust dough
(
- Master (Two yrs)
-
Mark
Produktionsvåtmarker och deras förutsättningar för näringsretention och biologisk mångfald - effekter av vegetationssammansättning och svämplanskonstruktion
(
- Master (Two yrs)
-
Mark
Investigating Product Behavior During Storage in Packaging Materials - A Study on Freshly Baked Croissants
(
- Master (Two yrs)
-
Mark
Reduction of sodium in sausages by a colloidal approach
(
- Master (Two yrs)
-
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
Utveckling av ängs- och betesmarker ur lantbrukarens perspektiv - En intervjustudie i Örkelljunga kommun
(
- Master (Two yrs)
-
Mark
Kinetics of Swelling Applied on Gelatine
(
- Prof. qual. >4 yrs
-
Mark
Preparation and Characterization of Antimicrobial Packaging Films from Cricket Chitosan Enriched with Schisandra Chinensis Extract
(
- Master (Two yrs)
-
Mark
Gaining land and gaining ground? The Popular Agrarian Reform by the Landless Rural Workers’ Movement (MST) in Brazil
2015) MIDM19 20151(
LUMID International Master programme in applied International Development and Management- Master (Two yrs)