Results 311 to 320 of about 271,188 (347)

The Bologna Process

2022
openaire   +1 more source

Bologna process in Croatia 2005

Časopis za visoko obrazovanje, 2007
Publikacija Bolonjski proces u Hrvatskoj 2005. godine nastala je u sklopu Tempus projekta naslovljenog Croatian Bologna promoters team Cro4Bologna. Autori priloga pripadnici su interesnih skupina koji sudjeluju u provedbi Bolonjskog proces u Hrvatskoj i inozemstvu, a prilozi su napisani na hrvatskome i na engleskom jeziku.
openaire  

The Bologna Process

2021
openaire   +1 more source

Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage

Journal of the Science of Food and Agriculture, 2021
Camila de Souza Paglarini, Claudia Ruiz-Capillas, Edvaldo Sabadini   +2 more
exaly  

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  

Erasmus and the Bologna process

2022
John Reilly, Simon Sweeney
openaire   +1 more source

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  

Denmark in the Bologna Process

2001
The creation of the European Higher Education Area foreseen in the Bologna Declaration (1999) will facilitate inter-university co-operation by promoting the mobility and employability of European citizens. The article outlines the current development in Denmark, especially as regards the training of translators and interpreters.
openaire   +1 more source

Bologna Process: Curriculum

2020
openaire   +1 more source

The Bologna Process

2019
T. Agasisti, M. Dal Molin
openaire   +2 more sources