Community Research and Development Information Service - CORDIS

The role of fatty acid composition in the development of flavour and odour in beef meat

From 2000-01-28 to 2002-01-27

Project details

Total cost:

EUR 114 272

EU contribution:

EUR 114 272

Coordinated in:

United Kingdom

Funding scheme:

RGI - Research grants (individual fellowships)

Objective

Coordinator

UNIVERSITY OF BRISTOL
United Kingdom
Churchill Building
BS40 5DU BRISTOL
United Kingdom
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Administrative contact: Rachael FLEETWOOD
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