Rezultati pretrage - University of Zagreb

  1. 1

    Safety regulations of food enzymes

    Daljnji autori:
    Safety regulations of food enzymes
    Knjiga
  2. 2

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

    Daljnji autori: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
    Efficacy of washing and sanitizing methods for disinfection of fresh fruit and vegetable products
    Knjiga
  3. 3
  4. 4
  5. 5
  6. 6

    Food Safety and Food Quality in the Supply Chain

    Daljnji autori: “…Faculty of Economics and Business, University of Zagreb…”
    Food Safety and Food Quality in the Supply Chain
    Knjiga
  7. 7

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

    Daljnji autori: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
    Amylase for apple juice processing , effects of pH, heat, and Ca2+ Ions
    Knjiga
  8. 8
  9. 9

    Identification of phenolic acids and changes in their content during fermentation and ageing of white Wines Posip

    Daljnji autori: “…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
    Knjiga
  10. 10
  11. 11

    Effects of hot water immersion on storage quality of fresh broccoli heads

    Daljnji autori: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
    Effects of hot water immersion on storage quality of fresh broccoli heads
    Knjiga
  12. 12
  13. 13

    hScavenging activity of enzymatic Hydrolysates from wheat bran

    Daljnji autori: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
    hScavenging activity of enzymatic Hydrolysates from wheat bran
    Knjiga
  14. 14

    Distribution of nutrients in edible banana pulp

    Daljnji autori: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
    Distribution of nutrients in edible banana pulp
    Knjiga
  15. 15
  16. 16

    Designer yeasts for the fermentation industry of the 21st century

    Daljnji autori: “…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
    Knjiga
  17. 17
  18. 18

    Determination of sorbitol concentration in diet chocolate by high-performance liquid chromatography

    Daljnji autori: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
    Determination of sorbitol concentration in diet chocolate by high-performance liquid chromatography
    Knjiga
  19. 19

    Impact of grape varieties on wine distillates flavour

    Daljnji autori: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
    Impact of grape varieties on wine distillates flavour
    Knjiga
  20. 20

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

    Daljnji autori: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
    The influence of some commercial saccharomyces cerevisiae strains on the quality of chardonnay wines
    Knjiga