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 |
|---|---|---|
| UNIVERSITY OF NOTTINGHAM | £143,742 | £ 143,742 |
People |
ORCID iD |