Barcelona
CyTA-CESIA
Start
2 April 2024
End
4 April 2024
A meeting point for food science, technology and engineering professionals.
Organised by the Universitat Autònoma de Barcelona and Universitat de Barcelona.
BBTWINS will be presenting the development of a mathematical model for the drying process of Spanish cured ham followed with an opportunity to ask questions to us to learn more.
