Milestone 3. In-depth evaluation of physicochemical properties of a longer-duration ferment
report
posted on 2024-12-05, 01:12 authored by Jihan KimJihan Kim, John RounceJohn Rounce, Noby JacobNoby Jacob<p dir="ltr">This project aims to increase the range of applications for under-utilised abattoir co-products. The approach is to design schemes to ferment these raw materials and convert them to novel, flavoursome extracts, sauces and cuisine ingredients. </p>
Funding
Meat & Livestock Australia
History
Publication date
2024-11-28Project number
- PRJ0756112
Language
- English
Does this contain Māori information or data?
- No