1.0SISShttps://scienzesensoriali.it/en/Siss Teamhttps://scienzesensoriali.it/en/author/sissteam/rich600338<blockquote class="wp-embedded-content" data-secret="YkGfqtYa8V"><a href="https://scienzesensoriali.it/en/resource/laimburg-research-center/">Laimburg Research Center</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://scienzesensoriali.it/en/resource/laimburg-research-center/embed/#?secret=YkGfqtYa8V" width="600" height="338" title="“Laimburg Research Center” — SISS" data-secret="YkGfqtYa8V" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://scienzesensoriali.it/wp-includes/js/wp-embed.min.js /* ]]> */ </script> DEPARTMENT, LABORATORY AND RESEARCH GROUP  The Sensory Scienze Group of Laimburg Research Center was founded in 2014 and belongs to Laimburg Food Technology Institute. Research is devoted to the sensory and instrumental characterization of food products and consumer science. Research and innovation projects are carried out in close collaboration with the primary production and with […]https://scienzesensoriali.it/wp-content/uploads/2017/10/VZ-Laimburg_logo_dtiteng_RGB_pos-300x212.jpg