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Working out sensory attributes for cheese with increased whey protein content to develope descriptive analytical methods - also with help of the electronic nose
Project
Project code: MRI-MF-08-137
Contract period: 01.02.2015
- 30.06.2016
Purpose of research: Applied research
no details
Section overview
Subjects
- Food Processing
Framework programme
Funding programme
Excutive institution
MRI - Department of Safety and Quality of Milk and Fish Products (MRI-MF)