Investigation of organoleptic characteristics of milk and meat products
Main researcher
: NOVAKOVIĆ, PREDRAG (24394) Assistants
KORDIĆ, JASNA (120613)
HARDI, JOVICA (111205)
Type of research: developmental Duration from: 01/01/91. to 12/31/95. Papers on project (total): 27
Papers on project quoted in Current Contents: 1
Institution name: Prehrambeno tehnoloski fakultet, Osijek (113) Department/Institute: Professorship for milk and milk products technology Profesorship for meat and fish technology Address: Vijenac Ivana Meštrovića 7 City: 31000 - Osijek, Croatia
Communication
Phone: 385 (0)31 25-344
Phone: 385 (0)31 551-615
Fax: 385 (0)31 26-721
Phone: 385 (0)31 31-779
Summary: To complete the investigations of aroma composition and
other physico-chemical and organoleptic characteristics of milk and meat
products. Based on earlier and present investigations to work out
procedures for achieving optimal composition of milk and meat products, as
well as improving the existing technological processes and introducing new
ones.
Research goals: Qualitative and quantitative investigation of aroma
characteristics and other organoleptic and physico-chemical properties by
modern instrumental analysis methods and computor -processed results are
to be carried out. Based on the completed research the possibility of
improving the quality of milk and meat products by new procedures will be
investigated along with the possibility of improving the existing
technologies and introducing new ones. Other information about the project.