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The rabbit habit - sensory and physicochemical characteristics of rabbit meat sausages
University of Paris-Saclay, France.Eugenia A Asamoah is a graduate student pursuing a degree in Food Innovation and Product Design (FIPDes)
Biography:
Eugenia A Asamoah is a graduate student pursuing a degree in Food Innovation and Product Design (FIPDes), an Erasmus Mundus Joint master’s degree Program partnering highly ranked Universities in Europe (France, Ireland, Sweden and Italy).Eugenia A Asamoah is a graduate student pursuing a degree in Food Innovation and Product Design (FIPDes), an Erasmus Mundus Joint master’s degree Program partnering highly ranked Universities in Europe (France, Ireland, Sweden and Italy).
Subjects of specialization: Food Design and Engineering, and presently a Research Intern in AgroParis Tech.
Research Gate
