Results 271 to 280 of about 62,377 (306)

Translation of culture-specific concepts in the framework of the Bologna declaration

2005
On the basis of the translation process of the official documents on study programmes at the Faculty of Philosophy, University of Osijek, aimed at the adjustment to the ECTS system, we shall attempt to address the issue of culture-specific concepts in reference to the terms used in the above mentioned documents. Specifically, we shall refer to Croatian
Gradečak-Erdeljić, Tanja, Vidaković, Dubravka   +1 more
openaire   +1 more source

Chemical and technological properties of bologna-type sausages with added black quinoa wet-milling coproducts as binder replacer

Food Chemistry, 2020
Raquel Lucas-González, Manuel Viuda-Martos, Estrella Sayas-Barberá   +2 more
exaly  

Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels

Food Research International, 2020
Camila de Souza Paglarini, Vitor Andre Silva Vidal, Erick Almeida Esmerino   +2 more
exaly  

Implementation Dynamics of the Bologna Declaration at the University of Zagreb

2003
Disccusion have bee based on SWOT analisys about situation on University of Zagreb and dynamics of implementation of Bologna ...
openaire  

Photochemistry and photophysics of Ru(II)polypyridine complexes in the Bologna group. From early studies to recent developments

Coordination Chemistry Reviews, 2001
Vincenzo Balzani, Alberto Juris
exaly  

Exploring the production capacity of rooftop gardens (RTGs) in urban agriculture: the potential impact on food and nutrition security, biodiversity and other ecosystem services in the city of Bologna

Food Security, 2014
Francesco Orsini, Solange Ramazzotti, Giorgio Gianquinto   +2 more
exaly  

Appendix: The Bologna Declaration of 19 June 1999

International Journal of Electrical Engineering & Education, 2007
openaire   +1 more source

Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages

Meat Science, 2019
Alexandre José Cichoski, Paulo Cezar Bastianello Campagnol   +1 more
exaly  

Functional emulsion gels as pork back fat replacers in Bologna sausage

Food Structure, 2019
Camila de Souza Paglarini, Guilherme de Figueiredo Furtado, Ana Paula Badan Ribeiro   +2 more
exaly  

Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers

Meat Science, 2016
Bibiana A Alves Dos Santos, Paulo Cezar Bastianello Campagnol   +1 more
exaly