Factors affecting sensory quality of lactic acid preserved meat
Project ID: CI1*930060Funded under:
Factors affecting sensory quality of lactic acid preserved meat
From 1994-06-01
to 1997-05-31
Project details
Total cost:
Not availableEU contribution:
Not availableCoordinated in:
United KingdomTopic(s):
Funding scheme:
CSC - Cost-sharing contractsCoordinator
University of Nottingham
United Kingdom
Participants
Universidad Autónoma Metropolitana - Iztapalapa
Mexico
