Development of an objective tool to predict consumer acceptability of cooked ham, dried cured ham, paté and aspic for R&D purposes and product reformulation

Keshia Broucke, Geert Van Royen

Research output: Contribution to conference › Poster

1 results

OPTIMEAT: Faster, better and more efficient product development and prediction of the consumer appreciation for a broad range of processed meat products
Van Royen, G., De Loose, M. & Broucke, K.
1/06/14 → 31/05/18
Project: Research