Hakutulokset - University of Zagreb

Tarkenna hakua
  1. 1

    Safety regulations of food enzymes

    Muut tekijät:
    Safety regulations of food enzymes
    Kirja
  2. 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
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    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. 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
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    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
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    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. 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
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    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
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    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. 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
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    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