The University of Nottingham and Pipers Crisps Limited
Lead Participant:
UNIVERSITY OF NOTTINGHAM
Abstract
To enhance flavour stability in pack through a mechanistic explanation of flavour instability. To identify alternative flavour carriers for enhanced flavour stability. To develop a new stable meat SKU with evidence of efficacy of stability.
Lead Participant | Project Cost | Grant Offer |
|---|---|---|
Participant |
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| UNIVERSITY OF NOTTINGHAM |
People |
ORCID iD |