Usage of prediction models to optimize consumer acceptability of emulsified cooked sausage based on analytical parameters

Broucke, K. (Spreker)

Activiteit: Gesprek of presentatieLezing en mondelinge bijdrage

Periode6-dec-2021
EvenementstitelSymposium of the Belgian Association for Meat Science and Technology (BAMST)
EvenementstypeSymposium
LocatieBrussel, België
Mate van erkenningNationaal