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- 2021
-
Mark
Expanding the Knowledge of Plant Protein Isolates in Meat Analogs
(
- Master (Two yrs)
- 2020
-
Mark
Analyzing potato protein isolates for their potential in developing meat analogues
(
- Master (Two yrs)
- 2019
-
Mark
Produktutveckling av en yoghurtliknande vegetabilisk produkt
(
- Univ. Diploma
- 2017
-
Mark
Effect of salt, phosphate and carrageenan on proporties of smoked ham
(
- Master (Two yrs)
-
Mark
Different parameters affecting lipid oxidation in meatballs
(
- Master (Two yrs)
-
Mark
The behavior of meat emulsions and suspensions with added salt and polyphosphates and their substitution with vegetables and carbohydrates
(
- Master (Two yrs)
- 2016
-
Mark
Olive polyphenols (OPP) as a substitute of nitrite in ham
(
- Master (Two yrs)
- 2015
-
Mark
Reduction of sodium in sausages by a colloidal approach
(
- Master (Two yrs)