Nutritech - Rethinking the Food Chain

NEW POSTER: Tyrosinase creates altered gel particles upon acidification of raw milk

5.10.2011 10:36

 

The 7th NIZO Dairy Conference ‘Flavor and Texture: Innovations in Dairy Industry’, organized by NIZO food research, The Netherlands, was held on 21st – 23rd September 2011 in Papendal, The Netherlands with attendance of around 150 delegates. The key attributes of the conference, flavor and texture, were well covered by highly respected invited speakers and presenters.

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