Ngā hua rapu - University of Zagreb
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Efficacy of washing and sanitizing methods for disinfection of fresh fruit and vegetable products
Ētahi atu kaituhi: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
Efficacy of washing and sanitizing methods for disinfection of fresh fruit and vegetable products
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The importance of monitoring changes in milk fat to milk protein ratio in holstein cows during lactation
Ētahi atu kaituhi: “…Faculty of Agriculture, University of Zagreb…”
The importance of monitoring changes in milk fat to milk protein ratio in holstein cows during lactation
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Food Safety and Food Quality in the Supply Chain
Ētahi atu kaituhi: “…Faculty of Economics and Business, University of Zagreb…”
Food Safety and Food Quality in the Supply Chain
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7
Amylase for apple juice processing , effects of pH, heat, and Ca2+ Ions
Ētahi atu kaituhi: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
Amylase for apple juice processing , effects of pH, heat, and Ca2+ Ions
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Influence of saccharomyces cerevisiae strains on general composition and sensorial properties of white wines made from vitis vinifera cv. Albariǫ
Ētahi atu kaituhi: “…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
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Identification of phenolic acids and changes in their content during fermentation and ageing of white Wines Posip
Ētahi atu kaituhi: “…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
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Characterization of hanseniaspora (Kloeckera) strains isolated in finger lakes wineries using physiological and molecular techniques
Ētahi atu kaituhi: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
Characterization of hanseniaspora (Kloeckera) strains isolated in finger lakes wineries using physiological and molecular techniques
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Effects of hot water immersion on storage quality of fresh broccoli heads
Ētahi atu kaituhi: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
Effects of hot water immersion on storage quality of fresh broccoli heads
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Chemometric analysis of high molecular mass glutenin subunits and image data of bread crumb structure from croatian wheat cultivars
Ētahi atu kaituhi: “…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
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hScavenging activity of enzymatic Hydrolysates from wheat bran
Ētahi atu kaituhi: “…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
Ētahi atu kaituhi: “…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
Ētahi atu kaituhi: “…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
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Photovoltaic panels , a review of the cooling techniques
Ētahi atu kaituhi: Photovoltaic panels , a review of the cooling techniques
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Determination of sorbitol concentration in diet chocolate by high-performance liquid chromatography
Ētahi atu kaituhi: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
Determination of sorbitol concentration in diet chocolate by high-performance liquid chromatography
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Impact of grape varieties on wine distillates flavour
Ētahi atu kaituhi: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
Impact of grape varieties on wine distillates flavour
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The influence of some commercial saccharomyces cerevisiae strains on the quality of chardonnay wines
Ētahi atu kaituhi: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
The influence of some commercial saccharomyces cerevisiae strains on the quality of chardonnay wines
Pukapuka