BG-RESEARCH

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Sensory and Chemical Properties of Mozzarella and Ripened Cheese Processed in DTRI
dairy science; agriculture
Project ID:
18779
Project Leader:
Sarmago, Ione G.
College:
College of Agriculture and Food Science
Department:
Dairy Training and Research Institute
Start Date:
01 January 2021
End Date:
Monitor:
Core
Fund Agency:

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