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Effect of substitution rate, processing conditions and additives on network formation and protein quality in hybrid emulsified cooked sausages
Category
Ph D Defense
Date
2025-11-24 17:00
Venue
Universiteit Gent, Campus Coupure, Blok A, A0.1 Academieraadzaal (A0.030) - Coupure Links 653
9000 Gent, België
9000 Gent, België
Promovendus/a: Keshia Broucke
Promotor(en): Prof. dr. ir. Stefaan De Smet, Dr. ir. Geert Van Royen
All Dates
- 2025-11-24 17:00
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