report
posted on 2024-08-13, 21:09 authored by Santanu Deb ChoudhurySantanu Deb Choudhury, Charles HeferCharles Hefer, Renyu ZhangRenyu Zhang, Arvind SubbarajArvind Subbaraj, Carolina Realini CujoCarolina Realini Cujo<p dir="ltr">Exploring cooking procedures and flavour profiles of lower-value cuts of rose veal, such as topside and chuck.</p><p dir="ltr">Report number PP120724</p>
Funding
Strategic Science Investment Fund: Consumer Experience: delivering customized meat attributes
History
Publication date
2024-07-31Project number
- PRJ0110115
Language
- English
Does this contain Māori information or data?
- No