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Establish prediction methods targeting sensory for complex, high value Swedish sustainable products with the case of white wine, sparkling wine, and Black Caviar
Wendin, K., Mårtensson, L., Djerf, H., Collin, B., Johansson, M., Minaea, M., Forsberg, S., Hultman, J., Stenberg, J., Welinder, A., Åhrberg, F., Ranta, T. & Albin, R.
22-12-15 → 25-12-15
Project: Research