Control of bioflavour and safety in Northern and Mediterranean fermented meat products

  • Stahnke, Louise Heller (Project Manager)
  • Sunesen, Lars Oddershede (Project Participant)

    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.
    StatusFinished
    Effective start/end date01/10/1997 → 30/09/2000
    View all
    View less

    Fingerprint

    Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.