Start date: 1992-01-01, End date: 1994-12-31
Fundamental characteristics, common to all meat transformation processes are the biochemical complexity and cost of the raw material, the difficulty in making objective measurements through non-destructive techniques, and the lack of sensors suitable to describe all the proces...
Programme: FP2-BRITE/EURAM 1
Record Number: 4113
Last updated on: 1992-01-06