Effect of substitution rate, processing conditions and additives on network formation and protein quality in hybrid emulsified cooked sausages

Categorie

Doctoraatsverdediging

Date

2025-11-24 17:00

Locatie

Universiteit Gent, Campus Coupure, Blok A, A0.1 Academieraadzaal (A0.030) - Coupure Links 653
9000 Gent, België

Website

Promovendus/a: Keshia Broucke

Promotor(en): Prof. dr. ir. Stefaan De Smet, Dr. ir. Geert Van Royen