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FSD 2018 3rd Food Structure & Design Conference

Győri, Zoltán [ed.]

English Conference proceedings (Book) Scientific

Published: Debreceni Egyetem, Debrecen, Hungary 2018

Conference: FSD 2018 3rd Food Structure & Design Conference 2018-09-20 [Debrecen, Hungary]

Identifiers

MTMT: 3421913
ISBN: 9789634900245

Chapters

Sándor E et al. Developing pre- and postharvest technology for the fresh fruit storage of tart cherry (Prunus cerasus l.). (2018) In: FSD 2018 3rd Food Structure & Design Conference pp. 11-11
Máthe Endre et al. PHYTONUTRIENTS REGULATING CELLULAR PROCESSES AND THEIR HUMAN HEALTH-PROMOTING EFFECTS. (2018) In: FSD 2018 3rd Food Structure & Design Conference p. 17
Nikolett Czipa. Chemical risk assessment of Hungarian beekeepers honeys. (2018) In: FSD 2018 3rd Food Structure & Design Conference p. 22
Juhászné Tóth Réka et al. Production of selenium enriched milk and dairy products. (2018) In: FSD 2018 3rd Food Structure & Design Conference pp. 26-27
Kiss Marietta et al. A LITERATURE REVIEW OF THE CONSUMER ATTITUDES TOWARDS FUNCTIONAL FOODS. (2018) In: FSD 2018 3rd Food Structure & Design Conference pp. 28-29
Csapó Zsolt et al. ANALYSING CONSUMER’S PERCEPTION AND BEHAVIOUR TOWARDS GOAT MILK PROCESSED PRODUCTS IN DEBRECEN REGION. (2018) In: FSD 2018 3rd Food Structure & Design Conference pp. 31-32
Csapóné Riskó Tünde et al. COELIAC DISEASE - GLUTEN-FREE CATERING IN HUNGARY. (2018) In: FSD 2018 3rd Food Structure & Design Conference pp. 32-33
Petróczki Flóra Mária et al. Microbiological status of gomolya cheeses produced by small-scale dairies. (2018) In: FSD 2018 3rd Food Structure & Design Conference pp. 36-37
Kovács Béla et al. The Effect of Selenium Treatment on Maize and Sunflower Plants in Nutrient Solution and Soil-Plant System. (2018) In: FSD 2018 3rd Food Structure & Design Conference pp. 39-40
Mihály K et al. The gamma radiation modified rottening fungal poulation and shelf-life of the tart cherry (Prunus cerasus). (2018) In: FSD 2018 3rd Food Structure & Design Conference pp. 40-41
G. Diósi et al. Research of rheological parameters of marinated tofu. (2018) In: FSD 2018 3rd Food Structure & Design Conference pp. 42-43
Soós Áron et al. The element content of propolis tinctures by the volume of the extraction solvent. (2018) In: FSD 2018 3rd Food Structure & Design Conference p. 42
Véha Antal et al. Development of matzo made of wholemeal rye flour. (2018) In: FSD 2018 3rd Food Structure & Design Conference p. 46
Bódi Éva et al. Changes of microelement content of green pea and maize by molybdenum enrichment. (2018) In: FSD 2018 3rd Food Structure & Design Conference pp. 47-48

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2025-02-12 21:48

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