|
|
|
|
|
AN0803: |
The effects of domestic cooking and preparation techniques on the nutritional composition of fruits and vegetables. |
Description - Objective - Time Scale & Cost
|
From 1992 To 1994, Cost £95,878 |
|
|
|
|
|
AN0905: |
Sensory astringency - its relationship with the salivary proteins and development of objective method of measurement |
Description - Objective - Time Scale & Cost
|
From 1990 To 1992, Cost £56,568 |
|
|
|
|
AN0927: |
`Technical, economic and consumer barriers to the consumption of reduced fat bakery products` |
Time Scale & Cost
|
From 1998 To 1999, Cost £85,496 |
|
|
|
|
|
AN1107: |
Pasta Authenticity Survey: Standards Evaluation and Validation |
Objective - Time Scale & Cost
|
From 1994 To 1994, Cost £3,000 |
|
|
|