272 uppsatser · sida 14 av 19
… gjordes vid Institutionen för Folkha?lsa och Va?rdveten- skap, i samarbete med Laboratory of Human Nutrition, Massachusetts Institute of Technology (MIT) och Cambridge i USA. I försöket deltog sju försökspersoner som under en vecka (fem insta?llningsdagar, ett kon- troll- och …
… research, a natural plant substrate, PYLOS, has been developed, which in laboratory tests and a clinical study, has been observed to inhibit adhesion and growth of H. pylori in the gastric and intestinal mucosa. The intention is to add the components of PYLOS to an existing food …
… due to the difficulty in finding objects to study pain on, high cost of use of laboratory animals and difficulty to obtain objective measurements. Although there is evidence that there may be a local muscle injury by intramuscular injection, it is not always that the extent of …
Branschens uppfattningar och förväntningar
… and sourdough breads were monitored during their development and compared via laboratory exercises, observations and sensory analysis.The results show differences in bacterial growth as well as acidification and final volume of the bread loafs. Although the sensory analysis …
… and sourdough breads were monitored during their development and compared via laboratory exercises, observations and sensory analysis.The results show differences in bacterial growth as well as acidification and final volume of the bread loafs. Although the sensory analysis …
Vad tycler cheferna?
… and sourdough breads were monitored during their development and compared via laboratory exercises, observations and sensory analysis.The results show differences in bacterial growth as well as acidification and final volume of the bread loafs. Although the sensory analysis …
… and sourdough breads were monitored during their development and compared via laboratory exercises, observations and sensory analysis.The results show differences in bacterial growth as well as acidification and final volume of the bread loafs. Although the sensory analysis …
En sensorisk studie om hur lakrits påverkar utvalda egenskaper i vin
… and sourdough breads were monitored during their development and compared via laboratory exercises, observations and sensory analysis.The results show differences in bacterial growth as well as acidification and final volume of the bread loafs. Although the sensory analysis …
… and sourdough breads were monitored during their development and compared via laboratory exercises, observations and sensory analysis.The results show differences in bacterial growth as well as acidification and final volume of the bread loafs. Although the sensory analysis …
Ett fotografiskt studium om hur matkommuniceras med visuella medel
… and sourdough breads were monitored during their development and compared via laboratory exercises, observations and sensory analysis.The results show differences in bacterial growth as well as acidification and final volume of the bread loafs. Although the sensory analysis …
Distinktion genom kulturellt allätande
… and sourdough breads were monitored during their development and compared via laboratory exercises, observations and sensory analysis.The results show differences in bacterial growth as well as acidification and final volume of the bread loafs. Although the sensory analysis …
Mattrender skapar tillhörighet och uttrycker en identitet
… and sourdough breads were monitored during their development and compared via laboratory exercises, observations and sensory analysis.The results show differences in bacterial growth as well as acidification and final volume of the bread loafs. Although the sensory analysis …
Ett begrepp i förändring
… and sourdough breads were monitored during their development and compared via laboratory exercises, observations and sensory analysis.The results show differences in bacterial growth as well as acidification and final volume of the bread loafs. Although the sensory analysis …
Olika mjölksyrabakteriers inverkan på surdegsbröd
… and sourdough breads were monitored during their development and compared via laboratory exercises, observations and sensory analysis.The results show differences in bacterial growth as well as acidification and final volume of the bread loafs. Although the sensory analysis …
Jämförelse mellan mätmetoderna extraktion, inkubation och jonbytesmembran (PRS-sond)
… subsample was incubated for 18 days and thereafter analyzed for inorganic N in laboratory. PRS- probes were in the ground for 1 month. It was a strong positive correlation between extracted and incubated samples but no correlation between the PRS- probes and extraction or …
