Delegates will hear about the latest methods available to analyse meat and fish products, and calculate the apparent meat, fish, connective tissue and added water content of products. Time will also be available to discuss individual problems. The course will be invaluable for technical managers, technologists and analysts who are involved with such products
Analysis of meat and fish products
31 March 2010, Glos, United Kingdom
Introduction
Venue
Campden BRI
Campden BRI, Station Road, Chipping Campden, Glos, GL55 6LD, United Kingdom
Organised by
Campden BRI
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