Abertay University and New World Foods (Europe) Limited
Lead Participant:
UNIVERSITY OF ABERTAY DUNDEE
Abstract
To develop an understanding of the science behind the production process and its impact on the quality of products. To gain knowledge in new product development, to create jerky with a better flavour, texture and consistency.
Lead Participant | Project Cost | Grant Offer |
|---|---|---|
Participant |
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| UNIVERSITY OF ABERTAY DUNDEE | ||
| ABERTAY UNIVERSITY |
People |
ORCID iD |