1 – 10 of 28
- show: 10
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=" "
width=" "
height=" "
allowtransparency="true"
frameborder="0">
</iframe>
- 2024
-
Mark
Application of Novel Plant Probiotics to Increase the Health Value of Ready-to-Eat Leafy Greens
(
- Master (Two yrs)
- 2023
-
Mark
Antinutrienter och Bacillus cereus i vegetarisk mat: Hur hanteras riskerna i den kommunala livsmedelskontrollen?
2023) MVEM03 20231(
Centre for Environmental and Climate Science (CEC)
Studies in Environmental Science- Master (One yr)
-
Mark
Characterization of the microbiological population and presence on Swedish greenhouse grown cucumbers during shelf life at different storage and treatment conditions
(
- Master (Two yrs)
-
Mark
Tempeh fermentation using side streams from the food industry with lactic acid bacteria pre fermentation.
(
- Master (Two yrs)
-
Mark
Improving the sensorial properties of pea protein through fermentation
(
- Master (Two yrs)
-
Mark
Hur mår inspektören? En nulägesanalys om livsmedelsinspektörers arbetssituation
2023) MVEM03 20231(
Studies in Environmental Science
Centre for Environmental and Climate Science (CEC)- Master (One yr)
-
Mark
Ehec- och Salmonellainfektioner orsakade av grönsaker
2023) MVEM03 20231(
Studies in Environmental Science
Centre for Environmental and Climate Science (CEC)- Master (One yr)
- 2022
-
Mark
Product development of side-stream press cake through fermentation
(
- Master (Two yrs)
- 2021
-
Mark
Är alger framtidens snacks?
(
- Univ. Diploma
-
Mark
How do different ingredients affect the fermentation time and structure of plant-based yoghurt-like products?
(
- Master (Two yrs)