The needs of champagne companies to develop their sustainability
Vautrelle, A. (Student); Kuiper, S.
Critical review on an experimental design to measure and model milk fouling in heating equipment
Polman, J.W.E.M. (Onderzoeker); Koerten, K. van; Tromp, R.H.; Jong, P. de (Lector)
Somatic cell count and bacteria count in Norwegian goat milk
Preveyraud, N. (Student); Steenhuisen, E.
Goed verpakt
Sunter, D.; Zuidberg, A. (Lector); Oskam, I.; Poldner, K.; Colenbrander, W.; Hanhues, A.
Cross-secional study to map nutritional quality of meat, fish, and dairy alternatives in Dutch supermarkets according to the Dutch food-based dietary guidelines and nutri-score
Huybers, S. (Lid Lectoraat); Roodenburg, A.J.C. (Lector)
Micro-organismen als regisseurs van de duurzame eiwittransitie
Sura-de Jong, M.
Effect of knowledge about artificial sweeteners on choices made by Dutch consumers
Holtkuile, J. (Student); Akkermans, C.
Mould prevention methods of bread manufacturers
Oostwouder, T. (Student); Horst, M. van der
Een gezondere variant van het frikandelbroodje
Snel, C. (Student); Vlaar, P.
Perception of consumers on safety of food in Abuja municipal area council, Abuja, Nigeria
Adedayo, A. (Student); Kauffmann, E.H.