Revision history of "Process development for healthy sausages based on natural additives" (Q3532722)

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22 March 2024

16 February 2024

12 June 2023

15 July 2022

  • curprev 17:2117:21, 15 July 2022DG Regio talk contribs 44,598 bytes +28,221 Changed label, description and/or aliases in da, el, hr, ro, sk, mt, pt, fi, pl, sl, cs, lt, lv, bg, hu, ga, sv, et, nl, fr, de, it, es, and other parts: Adding translations: da, el, hr, ro, sk, mt, pt, fi, pl, sl, cs, lt, lv, bg, hu, ga, sv, et,

23 January 2022

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21 December 2021

9 December 2021

21 November 2021

18 November 2021

17 November 2021

  • curprev 20:0920:09, 17 November 2021DG Regio talk contribs 10,097 bytes +126 Changed label, description and/or aliases in en: translated_label
  • curprev 20:0920:09, 17 November 2021DG Regio talk contribs 9,971 bytes +1,266 Created claim: summary (P836): A process for the preparation of fresh E-number-free or reduced roast sausage, which lasts for at least 8 days, shall be developed. The aim of the research is to develop the thermal production process in such a way that an improved and consistent quality of the sausage is achieved. Chemical additives are thus to be replaced by natural substances. The new innovative product is intended to impress with high sensory acceptance and food safety., tra...

11 November 2021

9 November 2021

7 November 2021

6 November 2021