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Innovative Methodologies for New Food Product Development: combining Sensory Science and Experimental Economics (NEFOMET)
Date du début: 1 mars 2014, Date de fin: 28 févr. 2018,
"European food industries have to continue developing new food products in order to improve their competitiveness on the increasingly competitive food market. It is a generally accepted fact that far too many new food introductions on the food market fail every year which negatively affect business performances in the food industry. This high failure rate is widely recognised to be due to the lack ...
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