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2021
Mark Impact of formulation on the survivability of Lactobacillus reuteri after freeze-drying
Jabbarzadeh Gisheh Khaleh, Amaneh ^LU (2021) KLGM01 20211
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Determination of Mass- and Heat Transfer Coefficients for Computer Modelling of Pharmaceutical Freeze-Drying
Gustafsson, Linnea ^LU (2021) KLGM15 20211
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Impact of formulation on shelf-life and survivability after freeze-drying on Lactobacillus.reuteri
Yang, Yizhen ^LU (2021) KLGM01 20211
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)