Sigurnost i kvaliteta hrane - Prehrambeno-tehnološki fakultet Osijek

jabuke kod niskih temperatura prije i tijekom smrzavanja. Kemija u industriji, 54 (7-8), 341 -346, 2005.3. A. Pozderović , T. Moslavac, A. Pichler: Concentration of aqueous solutions of organiccomponents by reverse osmosis. I. Influence of trans-membrane pressure and membranetype on concentration of different ester and aldehyde solutions by reverse osmosis. Journalof Food Engineering, 2005. (Available online at www.sciencedirect.com).4. A. Pozderović, T. Moslavac, A. Pichler: Concentration of aqueous solutions of organiccomponents by reverse osmosis. II. Influence of transmembrane pressure and membranetype on concentration of different alcohol solutions by reverse osmosis. Journal of FoodEngineering, 2005. (Available online at www.sciencedirect.com).Radovi koji kvalificiraju nastavnika za izvođenje nastave1. A. Pozderović, T. Moslavac: Apple juice aroma concentration from evaporator condensateby reverse osmosis, I. Influence of process parameters on retention and final aromaconcentration. Acta Alimentaria 28 (1) 71-83, 1999.2. A. Pozderović, T. Moslavac, A. Pichler: Utjecaj udjela suhe tvari na reološka svojstva kašejabuke kod niskih temperatura prije i tijekom smrzavanja. Kemija u industriji, 54 (7-8), 341 -346, 2005.3. A. Pozderović , T. Moslavac, A. Pichler: Concentration of aqueous solutions of organiccomponents by reverse osmosis. I. Influence of trans-membrane pressure and membranetype on concentration of different ester and aldehyde solutions by reverse osmosis. Journalof Food Engineering, 2005. (Available online at www.sciencedirect.com).