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