LIPIVIMUS : Impact des lipides sur les qualités nutritionnelles et sensorielles des viandes bovines et porcines: effets des facteurs d'élevage et des procédés technologiques – LIPIVIMUS
Project coordination
Dominique BAUCHART (Organisme de recherche)
The author of this summary is the project coordinator, who is responsible for the content of this summary. The ANR declines any responsibility as for its contents.
Partner
Help of the ANR 626,568 euros
Beginning and duration of the scientific project:
- 36 Months