NDLTD Global ETD Search
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  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.

Search results

Showing 291 to 300 of 1307 (0.055 seconds)

Spelling suggestions: "subject:"bcience anda 1echnology"" "subject:"bcience anda atechnology""

291

Chicken egg quality assessment from visible/near infrared observations

Abdel-Nour, Nicolas January 2009 (has links)
No description available.
292

Noodle dough rheology and quality of instant fried noodles

Yu, Li Juan, 1969- January 2003 (has links)
No description available.
293

Shelf life extension of preformed pizza using ultraviolet light

Mohammadbeygy, Tina January 2014 (has links)
No description available.
294

Novel and alternative processing techniques to improve quality of thermally processed foods

Tola, Yetenayet January 2014 (has links)
No description available.
295

Biophysical studies of milk protein interactions in relation to storage defects in high protein beverages

Grygorczyk, Alexandra January 2009 (has links)
No description available.
296

Application of pulsed electric field treated milk on cheese processing: coagulation properties and flavor development

Yu, Li Juan January 2009 (has links)
No description available.
297

Dielectric properties and microwave assisted separation of eggshell and membrane

Hussain, Abid January 2009 (has links)
No description available.
298

Isotope labelling studies on the reactivity of n-alpha and n-epsilon of lysine in the presence of glucose and its degredation products

Nikolov, Plamen January 2013 (has links)
No description available.
299

Assessment of the angiotensin I-converting enzyme (ACE) inhibitory properties of bean protein hydrolysates

Rui, Xin January 2013 (has links)
No description available.
300

Techno-functional and sensory properties of salad dressing-type emulsion prepared with pulse flours and pulse fractions

Ma, Zhen January 2013 (has links)
No description available.

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