Revision history of "Fermented vegetables" (Q3070010)

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11 October 2024

  • curprev 08:4708:47, 11 October 2024DG Regio talk contribs 46,360 bytes +3 Changed label, description and/or aliases in pt
  • curprev 08:4708:47, 11 October 2024DG Regio talk contribs 46,357 bytes −6 Set a claim value: summary (P836): O objetivo do projeto é desenvolver uma tecnologia de fermentação com condições ambientais controladas da coalhada, que permita utilizar processos naturais para produzir um produto final com características de qualidade definidas que corresponda às expectativas do consumidor em termos de sabor, fragrância, textura e cor. Os pepinos salgados frescos no mercado agora mudam a cor da salmoura em poucos dias, com a tecnologia que desenvolvemos, podemos o...

23 March 2024

7 November 2023

6 November 2023

20 June 2023

12 June 2023

17 August 2022

  • curprev 14:5114:51, 17 August 2022DG Regio talk contribs 43,528 bytes +26,587 Changed label, description and/or aliases in el, da, fi, mt, lv, sk, ga, cs, pt, hu, bg, lt, hr, sv, ro, sl, pl, nl, et, fr, de, it, es, and other parts: Adding translations: el, da, fi, mt, lv, sk, ga, cs, pt, hu, bg, lt, hr, sv, ro, sl, pl,

13 January 2022

12 January 2022

5 December 2021

30 November 2021

  • curprev 14:1514:15, 30 November 2021DG Regio talk contribs 12,676 bytes +1,292 Created claim: summary (P836): Ziel des Projekts ist die Entwicklung einer Fermentationstechnologie mit kontrollierten Umweltbedingungen des Quarks, die es ermöglicht, ein Endprodukt mit definierten Qualitätsmerkmalen herzustellen, das den Erwartungen des Verbrauchers an Geschmack, Duft, Textur und Farbe entspricht. Die frischen Salzgurken auf dem Markt verändern jetzt die Farbe der Sole in wenigen Tagen, mit der Technologie, die wir erarbeitet haben, können wir eine bessere...
  • curprev 14:1514:15, 30 November 2021DG Regio talk contribs 11,384 bytes +76 Changed label, description and/or aliases in de: translated_label

26 November 2021

  • curprev 06:4106:41, 26 November 2021DG Regio talk contribs 11,308 bytes +1,389 Created claim: summary (P836): L’objectif du projet est de développer une technologie de fermentation avec des conditions environnementales contrôlées du caillé, qui permet d’utiliser des procédés naturels pour produire un produit final avec des caractéristiques de qualité définies qui répondent aux attentes du consommateur en termes de goût, de parfum, de texture et de couleur. Les concombres salés frais sur le marché changent maintenant la couleur de la saumure dans quelque...
  • curprev 06:4106:41, 26 November 2021DG Regio talk contribs 9,919 bytes +78 Changed label, description and/or aliases in fr: translated_label

18 August 2021

16 August 2021