Technological process as a modulator of the texture properties of cheese
Description:
keine Angabe
Executive Institute:
Institute of Food Science and Biotechnology (150) Details of Institute of Food Science and Biotechnology (150)
Parent institution:
University of Hohenheim (UH) Details of (UH) (Baden-Württemberg)
Contract period:
01. 01. 2008 - 31. 12. 2010
Project budget:
254,600 €
Funding Programme:
- IGF - Collective Research for SMEs- Normal procedure Details of IGF - Collective Research for SMEs- Normal procedure
Subject:
- Food Processing
Purpose of research:
Applied research
Funding Institutions:
- Ministry of Economics and Technology (BMWI) Details of (BMWI)
Project Management Agency:
- Consortium of Industrial Research Associations \'Otto von Guericke\' eV (AiF) Details of AiF