1 – 20 of 20
- show: 20
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=" "
width=" "
height=" "
allowtransparency="true"
frameborder="0">
</iframe>
- 2023
-
Mark
Effect of Indirect and Direct Heat Treatment on Nutritional and Technological Properties of Milk
(
- Master (Two yrs)
- 2022
-
Mark
Understanding the correlation between molecular structure of chilled dairy creams and the risk of environmental stress cracking in Tetra Pak® carton packages
(
- Master (Two yrs)
-
Mark
Gelling properties of milk gels using rennet as a coagulant
(
- Master (Two yrs)
-
Mark
Investigation of a Quark Production Process
(
- Master (Two yrs)
- 2021
-
Mark
Development of a plant-based ice cream
(
- Master (Two yrs)
-
Mark
Isterband av Mjölmask
(
- Univ. Diploma
-
Mark
Musselpulvers funktionalitet och potentiella tillämpningar i livsmedel
(
- Univ. Diploma
- 2019
-
Mark
Hur kan man främja vegetariskt protein i skolmiljö?
(
- 2nd term paper
-
Mark
Svensk och säsongsanpssad salladsbuffé till Staffanstorps kommuns skolor
(
- Univ. Diploma
- 2018
-
Mark
Homogenization of yoghurt milk
(
- Master (Two yrs)
-
Mark
Lipase activity in Swedish raw milk
(
- Master (Two yrs)
- 2017
-
Mark
Uppfyller produkterna i Malmös livsmedelsbutiker lagkraven avseende näringsdeklaration på importerade livsmedel?
(
- Univ. Diploma
-
Mark
Konsumtionsmönster vid köp av charkprodukter till vardags
(
- Univ. Diploma
-
Mark
Characterization of non-coagulating milk
(
- Master (Two yrs)
-
Mark
Operatörsanpassad hygienutbildning för nyanställda i mejeriindustrin
(
- Univ. Diploma
- 2016
-
Mark
SURFACE RHEOLOGY OF MILK SERUM PROTEIN-LACTOSE SYSTEM - IMPACT ON PARTICLE MORPHOLOGY AFTER SPRAY DRYING
(
- Master (Two yrs)
-
Mark
The effect of mechanical shear in ambient yoghurt
(
- Master (Two yrs)
- 2015
-
Mark
The Effect of Temperature on Casein Micelle Structure in Micellar Casein Concentrate
(
- Master (Two yrs)
-
Mark
Method Development for Fractionation of Milk Fat Globules -For improvement of cream functionality
(
- Master (Two yrs)
-
Mark
Development of Dairy Water-in-Oil-in-Water Emulsions - Evaluation of surfactants and milk components as emulsifiers
(
- Master (Two yrs)