Project Details
Description
The aim of this project is the improvement of safety and quality (in respect to flavour) of fermented meat products by studying the parameters and pathways involved in the metabolism of lipids and proteins, followed by the optimisation of the production process by modifying the technology and ingredienst used.
| Status | Finished |
|---|---|
| Effective start/end date | 01/10/1997 → 30/09/2000 |