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Introduction

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

Useful links

Venue

Campden BRI

Campden BRI, Station Road, Chipping Campden, Glos, GL55 6LD, United Kingdom

Organised by

Campden BRI

Contact information

Dr Chris Scotter
Campden BRI, Chipping Campden, Glos, GL55 6LD, United Kingdom
+44 (0)1386 842000
Contact us by email

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