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Din sökning på "UCC ghana Agro-Processing technology and Food Bioscience at the Faculty of Bio-resources and Applied Science" gav 358594 sökträffar
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A model for foot skin temperature prediction was evaluated on the basis of 2 experiments on subjects at various environmental temperatures (light seated manual work at -10.7 °C (Study 1), and a short walking period in combination with standing and sitting at +2.8 °C, -11.8 °C and -24.6 °C (Study 2), with boots of 3 insulation levels. Insulation of the footwear was measured on a thermal foot model.
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Online hate and fake news in Vietnam
AI Lund lunch seminar: European Conference on Computer Vision (ECCV) in Malmö, September 2026
Främja elevernas medie-och informationskunnighet genom skolbibliotekets verksamhet
Registration for the Mistra Environmental Nanosafety Programme meeting
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Vangueria infausta (African medlar) is a wild fruit found in southern and central Mozambique. The ripe fruit has a leathery skin enclosing three to five seeds embedded in a soft pulp that tastes like apple. It plays an important role in the diet of the rural population and has the potential for commercial use. The fruit is mostly eaten fresh, and sometimes mixed with porridges, but in some parts
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Recent years have seen an increasing interest in asymmetrical flow field-flow fractionation (AF4) as a method for the fractionation and characterization of macromolecules and colloidal particles. In this paper utilization of AF4 in food applications is reviewed. Instrumental considerations are discussed as well as which properties can be assessed by AF4 and adequate detection systems. Furthermore,
Statsvetenskap: Politikens organisering och genomförande
How to Build an Enemy by UCCI UCCI
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Miljövetenskap: Miljö och klimatstrategiska processer och verktyg
From Global Challenges to Sustainable Career Choices
Fysik: Introduktion till universitetsfysik, med termodynamik, klimat och experimentell metodik
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Instructions for health and safety representatives at Lund University
Företagsekonomi: Konsumtionskulturteori och konsumentinsikter
Handledarutbildning i Psykoterapi med Kognitiv Beteendeinriktning
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The aim of this work was to predict the effect of technological parameters on the physical processes of cheesemaking. To this end we developed and modified techniques with which to measure the physical properties of the curd, such as its permeability and its rheological properties. The effects of different factors, such as pH, temperature, the concentration of casein, the geometry of the curd, app