CALJAM: Improvement of the quality and shelf life of cooked ham made with meat with low water retention capacity
Show side menu
Data d'inici:
26/06/2017
Data de fi:
26/06/2020
Programa responsable:
Food Quality and Technology
Investigador principal:
Entitats finançadores:
The overall objective of the project is to enable the use of meat with low water retention capacity for the production of cooked ham with acceptable quality and shelf life.