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ESTABLISHING SCIENTIFIC BASES FOR CONTROL AND IMPROVEMENT OF SENSORY QUALITY OF DRY-CURED HAMS IN SOUTHERN EUROPEAN COUNTRIES

Cel



Two types of dry cured ham from each of 3 countries (F, ES, IT) will be examined to establish objective criteria for quality grading and certification of origin. Biochemical and rheological investigation should yield information to these ends, and will assist in improving raw material production, procurement and processing.

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System finansowania

CSC - Cost-sharing contracts
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Koordynator

Institut National de la Recherche Agronomique (INRA)
Adres
Centre de theix
63122 Saint-genès-champanelle
Francja

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Wkład UE
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Uczestnicy (5)