Sökresultat - University of Zagreb
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1
Safety regulations of food enzymes
Övriga upphovsmän:Signum: Laddar…Safety regulations of food enzymes
Placering: Laddar…
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2
Efficacy of washing and sanitizing methods for disinfection of fresh fruit and vegetable products
Övriga upphovsmän: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
Signum: Laddar…Efficacy of washing and sanitizing methods for disinfection of fresh fruit and vegetable products
Placering: Laddar…
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3
The importance of monitoring changes in milk fat to milk protein ratio in holstein cows during lactation
Övriga upphovsmän: “…Faculty of Agriculture, University of Zagreb…”
Signum: Laddar…The importance of monitoring changes in milk fat to milk protein ratio in holstein cows during lactation
Placering: Laddar…
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4
Improving projects performance with lean construction , state of the art, applicability and impacts
Övriga upphovsmän:Signum: Laddar…Improving projects performance with lean construction , state of the art, applicability and impacts
Placering: Laddar…
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5
Effects of foaming agents and calcium carbonate on thermo-mechanical properties of natural rubber foams
Övriga upphovsmän:Signum: Laddar…Effects of foaming agents and calcium carbonate on thermo-mechanical properties of natural rubber foams
Placering: Laddar…
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6
Food Safety and Food Quality in the Supply Chain
Övriga upphovsmän: “…Faculty of Economics and Business, University of Zagreb…”
Signum: Laddar…Food Safety and Food Quality in the Supply Chain
Placering: Laddar…
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7
Amylase for apple juice processing , effects of pH, heat, and Ca2+ Ions
Övriga upphovsmän: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
Signum: Laddar…Amylase for apple juice processing , effects of pH, heat, and Ca2+ Ions
Placering: Laddar…
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8
Influence of saccharomyces cerevisiae strains on general composition and sensorial properties of white wines made from vitis vinifera cv. Albariǫ
Övriga upphovsmän: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
Signum: Laddar…Influence of saccharomyces cerevisiae strains on general composition and sensorial properties of white wines made from vitis vinifera cv. Albariǫ
Placering: Laddar…
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9
Identification of phenolic acids and changes in their content during fermentation and ageing of white Wines Posip
Övriga upphovsmän: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
Signum: Laddar…Identification of phenolic acids and changes in their content during fermentation and ageing of white Wines Posip
Placering: Laddar…
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10
Characterization of hanseniaspora (Kloeckera) strains isolated in finger lakes wineries using physiological and molecular techniques
Övriga upphovsmän: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
Signum: Laddar…Characterization of hanseniaspora (Kloeckera) strains isolated in finger lakes wineries using physiological and molecular techniques
Placering: Laddar…
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11
Effects of hot water immersion on storage quality of fresh broccoli heads
Övriga upphovsmän: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
Signum: Laddar…Effects of hot water immersion on storage quality of fresh broccoli heads
Placering: Laddar…
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12
Chemometric analysis of high molecular mass glutenin subunits and image data of bread crumb structure from croatian wheat cultivars
Övriga upphovsmän: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
Signum: Laddar…Chemometric analysis of high molecular mass glutenin subunits and image data of bread crumb structure from croatian wheat cultivars
Placering: Laddar…
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13
hScavenging activity of enzymatic Hydrolysates from wheat bran
Övriga upphovsmän: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
Signum: Laddar…hScavenging activity of enzymatic Hydrolysates from wheat bran
Placering: Laddar…
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14
Distribution of nutrients in edible banana pulp
Övriga upphovsmän: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
Signum: Laddar…Distribution of nutrients in edible banana pulp
Placering: Laddar…
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15
Manganese/TiO2 composites prepared and used for photocatalytic active textiles
Övriga upphovsmän:Signum: Laddar…Manganese/TiO2 composites prepared and used for photocatalytic active textiles
Placering: Laddar…
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16
Designer yeasts for the fermentation industry of the 21st century
Övriga upphovsmän: “…Sveuciliste u Zagrebu * Prehrambeno-Biotehnoloski Fakultet,University of Zagreb, Faculty of Food Technology and Biotechnology…”
Signum: Laddar…Designer yeasts for the fermentation industry of the 21st century
Placering: Laddar…
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17
Photovoltaic panels , a review of the cooling techniques
Övriga upphovsmän:Signum: Laddar…Photovoltaic panels , a review of the cooling techniques
Placering: Laddar…
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18
Determination of sorbitol concentration in diet chocolate by high-performance liquid chromatography
Övriga upphovsmän: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
Signum: Laddar…Determination of sorbitol concentration in diet chocolate by high-performance liquid chromatography
Placering: Laddar…
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19
Impact of grape varieties on wine distillates flavour
Övriga upphovsmän: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
Signum: Laddar…Impact of grape varieties on wine distillates flavour
Placering: Laddar…
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20
The influence of some commercial saccharomyces cerevisiae strains on the quality of chardonnay wines
Övriga upphovsmän: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
Signum: Laddar…The influence of some commercial saccharomyces cerevisiae strains on the quality of chardonnay wines
Placering: Laddar…
Bok
Sökverktyg:
Relaterade ämnen
Alimentos
Fermentacin̤
Fermentation
Food
Vinicultura
Vino
Wine
Wine making
Alcoholic beverages - Analysis
Bebidas alcohl̤icas - Anl̀isis
Food industry and trade
Industria licorera
Industrias alimenticias
Liquor traffic
Control de procesos industriales
Food technology
Industrial process control
Tecnologa̕ de alimentos
Alimentos funcionales
Biotecnologa̕ de alimentos
Calidad de los alimentos
Composicin̤ de los alimentos
Enzimas
Enzymes
Food biotechnology
Food composition
Food quality
Fruits
Frutas
Functional foods