Revision history of "DEVELOPMENT OF A NEW PROCESS FOR OBTAINING SOLUBLE COFFEE TO CONTROL ACIDITY AND AROMA, SO AS TO IMPROVE ITS ORGANOLEPTIC PROPERTIES" (Q3174871)

Jump to navigation Jump to search

Diff selection: Mark the radio buttons of the revisions to compare and hit enter or the button at the bottom.
Legend: (cur) = difference with latest revision, (prev) = difference with preceding revision, m = minor edit.

12 March 2024

20 December 2023

12 June 2023

10 June 2023

4 August 2022

  • curprev 10:5510:55, 4 August 2022DG Regio talk contribs 51,685 bytes +32,674 Changed label, description and/or aliases in et, lt, hr, el, sk, fi, pl, hu, cs, lv, ga, sl, bg, mt, pt, da, ro, sv, nl, fr, de, it, es, and other parts: Adding translations: et, lt, hr, el, sk, fi, pl, hu, cs, lv, ga, sl, bg, mt, pt, da, ro, sv,

16 January 2022

17 December 2021

9 December 2021

4 December 2021

12 October 2021

  • curprev 19:0419:04, 12 October 2021DG Regio talk contribs 12,150 bytes +192 Changed label, description and/or aliases in en: translated_label
  • curprev 19:0419:04, 12 October 2021DG Regio talk contribs 11,958 bytes +1,447 Created claim: summary (P836): The overall objective of this project is the development of a new technology that allows for control of the acidity and the aroma of soluble coffee, so that the novel process developed provides the obtaining of a soluble coffee with improved organoleptic qualities and greatly minimises the appearance of acid compounds off-flavours, acquiring this product a great added value for the final consumer of the same._xD___x is the current development of...

10 October 2021

9 October 2021

8 October 2021