Community Research and Development Information Service - CORDIS

Influence of the composition and structural organisation of the food matrix on flavour release and flavour perception

From 2003-04-01 to 2005-03-31

Project details

Total cost:

EUR 125 600

EU contribution:

EUR 125 600

Coordinated in:

France

Funding scheme:

RGI - Research grants (individual fellowships)

Objective

Coordinator

INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE
France
Rue de Sully 17
21065 DIJON
France
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Administrative contact: Lionel ROINEAU
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