University of Zagreb
![University of Zagreb](https://upload.wikimedia.org/wikipedia/commons/8/81/UniZg.png)
The history of the University began on September 23, 1669, when the Holy Roman Emperor Leopold I issued a decree granting the establishment of the ''Jesuit Academy of the Royal Free City of Zagreb''. The decree was accepted at the Council of the Croatian Kingdom on November 3, 1671. The Academy was run by the Jesuits for more than a century until the order was dissolved by Pope Clement XIV in 1773. In 1776, Empress Maria Theresa issued a decree founding the ''Royal Academy of Science'' which succeeded the previous Jesuit Academy. Bishop Josip Juraj Strossmayer proposed the founding of a University to the Croatian Parliament in 1861. Emperor Franz Joseph signed the decree on the establishment of the University of Zagreb in 1869. The Act of Founding was passed by the Parliament in 1874, and was ratified by the Emperor on January 5, 1874. On October 19, 1874, the ''Royal University of Franz Joseph I'' was officially opened.
The University is composed of 29 faculties, 3 art academies and 1 university center with more than 70,000 students. Provided by Wikipedia
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The importance of monitoring changes in milk fat to milk protein ratio in holstein cows during lactation
Book
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Efficacy of washing and sanitizing methods for disinfection of fresh fruit and vegetable products
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Improving projects performance with lean construction , state of the art, applicability and impacts
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Amylase for apple juice processing , effects of pH, heat, and Ca2+ Ions
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Food Safety and Food Quality in the Supply Chain
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Influence of saccharomyces cerevisiae strains on general composition and sensorial properties of white wines made from vitis vinifera cv. Albariǫ
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Identification of phenolic acids and changes in their content during fermentation and ageing of white Wines Posip
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Characterization of hanseniaspora (Kloeckera) strains isolated in finger lakes wineries using physiological and molecular techniques
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Chemometric analysis of high molecular mass glutenin subunits and image data of bread crumb structure from croatian wheat cultivars
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Effects of hot water immersion on storage quality of fresh broccoli heads
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hScavenging activity of enzymatic Hydrolysates from wheat bran
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Distribution of nutrients in edible banana pulp
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Manganese/TiO2 composites prepared and used for photocatalytic active textiles
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Designer yeasts for the fermentation industry of the 21st century
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Photovoltaic panels , a review of the cooling techniques
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Determination of sorbitol concentration in diet chocolate by high-performance liquid chromatography
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Impact of grape varieties on wine distillates flavour
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The influence of some commercial saccharomyces cerevisiae strains on the quality of chardonnay wines
The influence of some commercial saccharomyces cerevisiae strains on the quality of chardonnay wines
Book