Revision history of "Development and implementation of an innovative device for the thickening process of curdling." (Q78769)

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12 October 2024

  • curprev 21:4321:43, 12 October 2024DG Regio talk contribs 89,005 bytes −13 Changed label, description and/or aliases in pt
  • curprev 21:4321:43, 12 October 2024DG Regio talk contribs 89,018 bytes −43 Set a claim value: summary (P836): O projeto tem por objeto o desenvolvimento tecnológico, a seleção de parâmetros técnicos e tecnológicos, ensaios físico-químicos, reológicos, microbiológicos e sensoriais, a preparação de documentação técnica e a construção de um protótipo de dispositivo de espessamento da coalhada destinada à produção de queijos vidrados, que deve caracterizar-se por um teor acrescido de matéria seca e uma consistência compacta e cremosa. O queijo é vidrado com um...

23 March 2024

12 January 2024

14 June 2023

11 June 2023

24 May 2023

2 March 2023

  • curprev 22:2322:23, 2 March 2023DG Regio talk contribs 86,306 bytes +993 Changed label, description and/or aliases in da, lv, fr, it, ro, fi, hr, sk, bg, el, es, cs, sl, hu, et, ga, pt, lt, de, sv, nl, mt, and other parts

25 October 2022

20 October 2022

13 August 2022

  • curprev 16:2616:26, 13 August 2022DG Regio talk contribs 83,643 bytes +53,609 Changed label, description and/or aliases in et, lt, hr, el, sk, fi, 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, hu, cs, lv, ga, sl, bg, mt, pt, da, ro, sv,

19 January 2022

15 January 2022

16 December 2021

7 December 2021

30 November 2021

  • curprev 14:2614:26, 30 November 2021DG Regio talk contribs 17,992 bytes +2,941 Created claim: summary (P836): L’objet du projet est le développement de la technologie, la sélection des paramètres techniques et technologiques, la réalisation d’essais physico-chimiques, rhéologiques, microbiologiques et sensoriels, le développement de la documentation technique et la construction d’un prototype d’épaississement du fromage cottage destiné à la production de fromages vitrés, qui doit être caractérisé par une teneur en matière sèche accrue et une texture com...
  • curprev 14:2614:26, 30 November 2021DG Regio talk contribs 15,051 bytes +164 Changed label, description and/or aliases in fr: translated_label

29 October 2020

14 October 2020

  • curprev 10:2410:24, 14 October 2020DG Regio talk contribs 15,327 bytes +153 Changed label, description and/or aliases in 1 language: translated_label
  • curprev 10:2410:24, 14 October 2020DG Regio talk contribs 15,174 bytes −130 Changed label, description and/or aliases in 1 language: remove_english_label
  • curprev 10:2410:24, 14 October 2020DG Regio talk contribs 15,304 bytes +2,713 Created claim: summary (P836): The subject of the project is the development of technology, selection of technical and technological parameters, physico-chemical, rheological, microbiological and sensory tests, preparation of technical documentation and the construction of a prototype device for thickening of curd cheeses intended for the production of glazed cheeses, which must be characterised by an increased content of dry matter and a compact and creamy consistency. The c...
  • curprev 10:2410:24, 14 October 2020DG Regio talk contribs 12,591 bytes −2,225 Removed claim: summary (P836): The subject of the project is the development of technology, the selection of technical and technological parameters, the carrying out of physico-chemical, microbiological and sensory tests, the development of technical documentation and the construction of a prototype curd thickening appliance intended for the manufacture of glazed cheeses, which must have an increased dry weight content and a compact and creamy consistency.Glazing tubes are...

25 September 2020

23 September 2020

15 July 2020

9 June 2020

6 June 2020

26 March 2020

4 March 2020

  • curprev 09:3309:33, 4 March 2020DG Regio talk contribs 13,104 bytes +2,225 Created claim: summary (P836): The subject of the project is the development of technology, the selection of technical and technological parameters, the carrying out of physico-chemical, microbiological and sensory tests, the development of technical documentation and the construction of a prototype curd thickening appliance intended for the manufacture of glazed cheeses, which must have an increased dry weight content and a compact and creamy consistency.Glazing tubes are a...

18 February 2020

8 February 2020

31 January 2020

13 January 2020