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DEVELOPMENT OF METHODOLOGY FOR COMPARISON OF SENSORY ASSESSMENTS OF HARD CHEESE ACROSS INTERNATIONAL FRONTIERS

Obiettivo



This project is a transnational effort to develop a common series of descriptions of cheese quality and flavour, to standardize them across each country and which can be used in export/import of cheese. The investigated cheeses are Cheddar, Gouda, Emmental, Edam, Jarlsberg, Gruyere and Parmigiano Reggiano.

Invito a presentare proposte

Data not available

Meccanismo di finanziamento

CON - Coordination of research actions

Coordinatore

SCOTTISH AGRICULTURAL STATISTICS SERVICE (SASS)
Contributo UE
Nessun dato
Indirizzo
KING'S BUILDINGS
EDINBURGH
Regno Unito

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Costo totale
Nessun dato

Partecipanti (7)