Revision history of "EXPANSION OF JARS SP. R & D CENTRE. WITH O.O." (Q80350)

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13 October 2024

  • curprev 15:2415:24, 13 October 2024DG Regio talk contribs 74,946 bytes +8 Changed label, description and/or aliases in pt
  • curprev 15:2415:24, 13 October 2024DG Regio talk contribs 74,938 bytes −77 Set a claim value: summary (P836): As atividades abrangidas por este projeto fazem diretamente parte da especialização nacional inteligente n.o 2. TECNOLOGIA, PROCESSOS E PRODUTOS Inovadores DO SETOR Agroalimentar e Florestal, Parte IX. Food A CONSUMENT, ponto 4. Desenvolvimento de instrumentos inovadores para a deteção de falsificações alimentares e ponto 5. Desenvolvimento de ferramentas e técnicas de investigação modernas e de marcadores de qualidade dos alimentos (incluindo a bio...

22 March 2024

12 January 2024

11 June 2023

24 May 2023

2 March 2023

  • curprev 22:2522:25, 2 March 2023DG Regio talk contribs 72,260 bytes +637 Changed label, description and/or aliases in it, da, lv, bg, sk, pt, ro, et, ga, hr, cs, fr, el, lt, nl, hu, es, de, sv, sl, fi, mt, and other parts

20 October 2022

25 July 2022

  • curprev 22:4622:46, 25 July 2022DG Regio talk contribs 70,806 bytes +44,401 Changed label, description and/or aliases in da, el, hr, ro, sk, mt, pt, fi, 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, sl, cs, lt, lv, bg, hu, ga, sv, et,

19 January 2022

15 January 2022

16 December 2021

7 December 2021

30 November 2021

  • curprev 14:4614:46, 30 November 2021DG Regio talk contribs 16,288 bytes +2,483 Created claim: summary (P836): Les activités couvertes par ce projet font directement partie de la spécialisation nationale intelligente 2. TECHNOLOGIE innovante, PROCESSES ET PRODUITS DE ROLNO-Food and Forestry SECTOR, partie IX. Aliments A CONSOMMEMENT, point 4. Création d’outils novateurs pour détecter la falsification des aliments et point 5. Élaborer des outils et des techniques de recherche de pointe et des marqueurs de qualité des aliments (y compris la biodisponibilit...
  • curprev 14:4614:46, 30 November 2021DG Regio talk contribs 13,805 bytes +134 Changed label, description and/or aliases in fr: translated_label

29 October 2020

14 October 2020

  • curprev 11:5411:54, 14 October 2020DG Regio talk contribs 14,111 bytes +104 Changed label, description and/or aliases in 1 language: translated_label
  • curprev 11:5411:54, 14 October 2020DG Regio talk contribs 14,007 bytes −110 Changed label, description and/or aliases in 1 language: remove_english_label
  • curprev 11:5411:54, 14 October 2020DG Regio talk contribs 14,117 bytes +2,082 Created claim: summary (P836): The activities covered by this project are directly part of the National Smart Specialisation No. 2. Innovative TECHNOLOGY, PROCESSES AND PRODUCTS OF Agri-Food and Forestry SECTOR, Part IX. Food A CONSUMENT, point 4. Development of innovative tools for detecting food falsifications and point 5. Developing tools and modern research techniques and food quality markers (including the bioavailability of ingredients) for the assessment of the effects...
  • curprev 11:5411:54, 14 October 2020DG Regio talk contribs 12,035 bytes −1,640 Removed claim: summary (P836): The activities covered by this project are set out in the National Smart Specialisation 2.Innovative TECHNOLOGY, PROCESY AND SECTOR PRODUCTS AND forest-based industries, Part IX.Food A consumer, point 4.Development of innovative tools for the detection of food fraud and point 5.Developing tools and advanced research techniques and food quality markers (including their bioavailability) for assessing the impact of food products on human health.T...

15 July 2020

22 June 2020

9 June 2020

7 June 2020

26 March 2020

4 March 2020

  • curprev 08:5908:59, 4 March 2020DG Regio talk contribs 11,954 bytes +1,640 Created claim: summary (P836): The activities covered by this project are set out in the National Smart Specialisation 2.Innovative TECHNOLOGY, PROCESY AND SECTOR PRODUCTS AND forest-based industries, Part IX.Food A consumer, point 4.Development of innovative tools for the detection of food fraud and point 5.Developing tools and advanced research techniques and food quality markers (including their bioavailability) for assessing the impact of food products on human health.The...

18 February 2020

8 February 2020

31 January 2020

14 January 2020