Kết quả tìm kiếm - University of Zagreb

Tinh chỉnh kết quả
  1. 1

    Safety regulations of food enzymes

    Tác giả khác:
    Safety regulations of food enzymes
    Sách
  2. 2

    Efficacy of washing and sanitizing methods for disinfection of fresh fruit and vegetable products

    Tác giả khác: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
    Efficacy of washing and sanitizing methods for disinfection of fresh fruit and vegetable products
    Sách
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    Food Safety and Food Quality in the Supply Chain

    Tác giả khác: “…Faculty of Economics and Business, University of Zagreb…”
    Food Safety and Food Quality in the Supply Chain
    Sách
  7. 7

    Amylase for apple juice processing , effects of pH, heat, and Ca2+ Ions

    Tác giả khác: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
    Amylase for apple juice processing , effects of pH, heat, and Ca2+ Ions
    Sách
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    Identification of phenolic acids and changes in their content during fermentation and ageing of white Wines Posip

    Tác giả khác: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
    Identification of phenolic acids and changes in their content during fermentation and ageing of white Wines Posip
    Sách
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    Effects of hot water immersion on storage quality of fresh broccoli heads

    Tác giả khác: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
    Effects of hot water immersion on storage quality of fresh broccoli heads
    Sách
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    hScavenging activity of enzymatic Hydrolysates from wheat bran

    Tác giả khác: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
    hScavenging activity of enzymatic Hydrolysates from wheat bran
    Sách
  14. 14

    Distribution of nutrients in edible banana pulp

    Tác giả khác: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
    Distribution of nutrients in edible banana pulp
    Sách
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    Designer yeasts for the fermentation industry of the 21st century

    Tác giả khác: “…Sveuciliste u Zagrebu * Prehrambeno-Biotehnoloski Fakultet,University of Zagreb, Faculty of Food Technology and Biotechnology…”
    Designer yeasts for the fermentation industry of the 21st century
    Sách
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    Determination of sorbitol concentration in diet chocolate by high-performance liquid chromatography

    Tác giả khác: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
    Determination of sorbitol concentration in diet chocolate by high-performance liquid chromatography
    Sách
  19. 19

    Impact of grape varieties on wine distillates flavour

    Tác giả khác: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
    Impact of grape varieties on wine distillates flavour
    Sách
  20. 20

    The influence of some commercial saccharomyces cerevisiae strains on the quality of chardonnay wines

    Tác giả khác: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
    The influence of some commercial saccharomyces cerevisiae strains on the quality of chardonnay wines
    Sách