Kirsch TS

	Entwicklung einer Methode zur Stabilisierung der Festigkeit/Textur von Früchten nach einem Gefrierprozess.

Förderinstrument:	BMWI - AIF
Projektdauer:
Projektleiter/in:	Linda Ringer
Homepage:	-

This project description is available in German only.

Conference Focus Fish 21./22. January 2020

Better baking thanks to ultrasound

New fermentation process for safe and sustainable fish products

Bread culture is quality of life

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Kirsch TS

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Conference Focus Fish 21./22. January 2020

Better baking thanks to ultrasound

New fermentation process for safe and sustainable fish products

Bread culture is quality of life

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