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

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

Research output: Chapter in Book/Report/Conference proceeding › C3: Conference Abstract

Original language	English
Title of host publication	Eurosense Congres 2018
Publication date	2-Sept-2018
Publication status	Published - 2-Sept-2018

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. (ProjectSupervisor), De Loose, M. (Project Manager) & Broucke, K. (Researcher)
1/06/14 → 31/05/18
Project: Research

Cite this

@inbook{9cf0ded4463e4e349dacae35080a3c21,

title = "Development of an objective tool to predict consumer acceptability of cooked ham, dried cured ham, pat{\'e} and aspic for R\&D purposes and product reformulation",

author = "Keshia Broucke",

year = "2018",

month = sep,

day = "2",

language = "English",

booktitle = "Eurosense Congres 2018",

}

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

Projects

OPTIMEAT: Faster, better and more efficient product development and prediction of the consumer appreciation for a broad range of processed meat products

Cite this