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Study of the glycine's qualities

 

Study of microbiological, antioxydant and sensory qualities of the glycine for its authorization as a food additive.

Key words: Sensory analysis, Microbiology, Glycine, Food additive

2000

 

Partner(s) :

TESENDERLOO CHEMIE VILVOORDE

 

Connected centres


Agri-Foodstuffs

Analysis

Health

Microbiology

 

Connected persons


None.

 

Connected equipment


None.

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