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Conventional and novel imaging techniques in the size of food handling and processing, process and product optimization: production and stabilization of emulsions and foams
Project
Project code: BFEL-IVT-02-25
Contract period: 01.01.2004
- 31.12.2005
Purpose of research: Basic research
keine Angaben
Section overview
Subjects
- Food Chemistry
- Food Processing
Framework programme
Funding programme
Excutive institution
MRI - Department of Food and Bio Process Engineering (MRI-LBV)