Endogenous content of formaldehyde in typical Italian cheeses.

Name: Endogenous content of formaldehyde in typical Italian cheeses.
Start: 2017-10-04T00:00:00
End: 2017-10-06T00:00:00
Location: Budapest

Public Engagement

EuroFoodChem – XIX Conference – Central Role of Food Chemistry within the Food Science

Location of the initiative:

Budapest

Date of the initiative:

October 4, 2017 - October 6, 2017

Overview
Affiliation

Objectives

Sono stati esposti i risultati di attività di valutazione della presenza di formaldeide in formaggi stagionati

Type

Altre iniziative di Public Engagement

Endogenous content of formaldehyde in typical Italian cheeses.

Overview

Objectives

Type

Linked Units

Dipartimento di Scienze Agrarie e Ambientali - Produzione, Territorio, Agroenergia (Coordinatore/trice o Organizzatore/trice)

Affiliation

Members

BONONI MONICA (Organizzatore/Organizzatrice)