Revision history of "Innovative food additive improving the quality of rice after cooking and extending the shelf-life of packaged freshly cooked rice" (Q2693542)

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22 March 2024

15 January 2024

14 June 2023

10 June 2023

24 May 2023

2 March 2023

  • curprev 22:5622:56, 2 March 2023DG Regio talk contribs 87,802 bytes −590 Changed label, description and/or aliases in da, it, sk, sl, ga, fr, fi, et, lv, pt, de, cs, ro, hu, es, sv, lt, hr, nl, mt, el, and other parts

3 November 2022

  • curprev 13:2113:21, 3 November 2022DG Regio talk contribs 88,392 bytes +57,099 Changed label, description and/or aliases in ga, da, el, sv, ro, sl, lt, hu, fi, sk, et, mt, lv, bg, pt, hr, cs, nl, fr, de, it, pl, es, and other parts

23 October 2022

19 January 2022

15 January 2022

17 December 2021

14 December 2021

3 December 2021

21 September 2021

25 July 2021

7 July 2021

  • curprev 15:0615:06, 7 July 2021DG Regio talk contribs 13,970 bytes +189 Changed label, description and/or aliases in en: translated_label
  • curprev 15:0615:06, 7 July 2021DG Regio talk contribs 13,781 bytes +2,809 Created claim: summary (P836): In the second round, the project received 19 points, did not meet criterion 8, the aim of the project was to: completion, commercialisation and market penetration of a new product in the form of an addition to rice, improving texture and sensory qualities of stored refrigerated rice, which is a key element in the consumer’s reception of refrigerated sushi dishes. Poor quality rice spoils the reputation of companies, increases costs resulting fro...

21 May 2021

20 May 2021