Hakutulokset - University of Zagreb
-
1
-
2
Efficacy of washing and sanitizing methods for disinfection of fresh fruit and vegetable products
Muut tekijät: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
Efficacy of washing and sanitizing methods for disinfection of fresh fruit and vegetable products
Kirja -
3
The importance of monitoring changes in milk fat to milk protein ratio in holstein cows during lactation
Muut tekijät: “…Faculty of Agriculture, University of Zagreb…”
The importance of monitoring changes in milk fat to milk protein ratio in holstein cows during lactation
Kirja -
4
-
5
-
6
Food Safety and Food Quality in the Supply Chain
Muut tekijät: “…Faculty of Economics and Business, University of Zagreb…”
Food Safety and Food Quality in the Supply Chain
Kirja -
7
Amylase for apple juice processing , effects of pH, heat, and Ca2+ Ions
Muut tekijät: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
Amylase for apple juice processing , effects of pH, heat, and Ca2+ Ions
Kirja -
8
Influence of saccharomyces cerevisiae strains on general composition and sensorial properties of white wines made from vitis vinifera cv. Albariǫ
Muut tekijät: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
Influence of saccharomyces cerevisiae strains on general composition and sensorial properties of white wines made from vitis vinifera cv. Albariǫ
Kirja -
9
Identification of phenolic acids and changes in their content during fermentation and ageing of white Wines Posip
Muut tekijät: “…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
Kirja -
10
Characterization of hanseniaspora (Kloeckera) strains isolated in finger lakes wineries using physiological and molecular techniques
Muut tekijät: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
Characterization of hanseniaspora (Kloeckera) strains isolated in finger lakes wineries using physiological and molecular techniques
Kirja -
11
Effects of hot water immersion on storage quality of fresh broccoli heads
Muut tekijät: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
Effects of hot water immersion on storage quality of fresh broccoli heads
Kirja -
12
Chemometric analysis of high molecular mass glutenin subunits and image data of bread crumb structure from croatian wheat cultivars
Muut tekijät: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
Chemometric analysis of high molecular mass glutenin subunits and image data of bread crumb structure from croatian wheat cultivars
Kirja -
13
hScavenging activity of enzymatic Hydrolysates from wheat bran
Muut tekijät: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
hScavenging activity of enzymatic Hydrolysates from wheat bran
Kirja -
14
Distribution of nutrients in edible banana pulp
Muut tekijät: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
Distribution of nutrients in edible banana pulp
Kirja -
15
-
16
Designer yeasts for the fermentation industry of the 21st century
Muut tekijät: “…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
Kirja -
17
-
18
Determination of sorbitol concentration in diet chocolate by high-performance liquid chromatography
Muut tekijät: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
Determination of sorbitol concentration in diet chocolate by high-performance liquid chromatography
Kirja -
19
Impact of grape varieties on wine distillates flavour
Muut tekijät: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
Impact of grape varieties on wine distillates flavour
Kirja -
20
The influence of some commercial saccharomyces cerevisiae strains on the quality of chardonnay wines
Muut tekijät: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
The influence of some commercial saccharomyces cerevisiae strains on the quality of chardonnay wines
Kirja