Sensory characterization of UHT milk
Among the objectives of the INTAQT project is the assessment of the sensory evaluation of… Read more »
The INTAQT project partners will be together in the first face-to-face meeting between July 6th and 8th!
The partners will be meeting in Clemont-Ferrand, France, to review the 1st year of the project and to discuss our approach/challenges for the next months.
See you there!
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Italian Chicken national Group
The INTAQT project is based on a participatory approach. In fact, for the entire length… Read more »
Evaluation of Fatty Acids Composition on Chicken Meat Samples
One of the aims of the INTAQT project is to assess the relationship between the… Read more »