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- 2016
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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
Investigating microbial community of Pu-erh teas (brewed and non-brewed) and the ability of bacteria originating from the tea to survive in the gastrointestinal tract
- Master (Two yrs)
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Mark
Stadsodling- ett verktyg för omställning? En studie över värden, hinder och möjligheter i Malmö Stad
- Master (Two yrs)
-
Mark
Characterization of casein micelles and sodium caseinate in dense suspensions
- Master (Two yrs)
-
Mark
Microbiological quality and occurrence of antibiotic resistant bacteria in ready-to-eat salad
- Master (Two yrs)
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Mark
The Effect of Different but Isoenergetic Breakfasts on Satiety
- Master (Two yrs)
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Mark
Product Development of Scuffins- Focus on how to prevent staling
- Master (Two yrs)
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Mark
Effect of in vitro gastrointestinal conditions on the structural and conformational properties of oat β-glucan
- Master (Two yrs)
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Mark
Weak acids’ microbial and sensorial effect on marinated herring
- Master (Two yrs)
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Mark
Alternative Packaging Insulation Material Solutions for a Meal Kit Subscription Box Industry Leader
- Master (Two yrs)