Community Research and Development Information Service - CORDIS

Effects of ingredients and texture on flavour release and subsequent consumer perception

From 2000-11-13 to 2002-11-12

Project details

Total cost:

EUR 140 800

EU contribution:

EUR 140 800

Coordinated in:

Netherlands

Funding scheme:

RGI - Research grants (individual fellowships)

Objective

Coordinator

STICHTING HET NEDERLANDS INSTITUUT VOOR ZUIVELONDERZOEK
Netherlands
Kernehemseweg 2
6710 BA EDE GLD
Netherlands
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Administrative contact: Frans SCHEEPERS
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