STUDY OF SENSORY CHARACTERISTICS OF CHEESES AND ORGANIZATION OF THEIR SENSORY EVALUATION

Ref.No: 62137700
Start date: 15.09.2000
End date: 31.12.2002
Approval date: 22.02.2001
Department: CHEMICAL ENGINEERING
Sector: SYNTHESIS AND DEVELOPMENT OF INDUSTRIAL PROCESSES
Financier: ΔΕΝ ΥΠΑΡΧΕΙ, KULINDROMULOI KRITIS AE
Budget: 8.657,37 €
Scientific Responsible: Prof. TZIA
Email: tzia@chemeng.ntua.gr
Description: THE PROJECTS DEALS WITH THE STUDY OF SENSORY CHARACTERISTICS OF CHEESES AND THEIR EFFECT ON THE QUALITY OF THE PRODUCTS. IN ORDER TO APPLICATE SENSORY EVALUATION OF CHEESES, ORGANIZATION OF SENSORY...