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Herbs flavour: determining the variation in flavour & Impact of carbon source on the production and properties of bacterial cellulose

Food and Nutritional Science Research Seminars.

Ana Contente
“Herbs flavour: determining the variation in flavour”

Hao Ru Yu
“Impact of carbon source on the production and properties of bacterial cellulose”

Details

Date:
30 January 2019
Time:
1:00 pm - 2:00 pm
Event Category:
Event Tags:
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Venue

CHEMLT1
Whiteknights Campus, University of Reading
Reading, Berkshire RG6 6UR
+ Google Map
Phone:
+441183788913

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