Strategies to reduce nitrite and to increase n-3 polyunsaturated fatty acids in meat and meat products: oxidative stability and nutritional quality (External organisation)

    Activity: Membership › Member of a jury assessment

    Description

    Lid van een doctoraatsjury UGent, Faculteit Bio-ingenieurswetenschappen
    Period30-Sept-2004
    Held atStrategies to reduce nitrite and to increase n-3 polyunsaturated fatty acids in meat and meat products: oxidative stability and nutritional quality