Revision history of "Increase of competitiveness of As-Babuni Sp.z o.o. through implementation of recommendations contained in the design strategy" (Q87970)

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13 October 2024

  • curprev 06:2506:25, 13 October 2024DG Regio talk contribs 67,123 bytes 0 Changed label, description and/or aliases in pt
  • curprev 06:2506:25, 13 October 2024DG Regio talk contribs 67,123 bytes +13 Set a claim value: summary (P836): Todas as atividades planeadas no âmbito do projeto baseiam-se nas recomendações indicadas na estratégia de conceção e são as seguintes: 1. Introdução à produção de uma nova linha de bolachas de sabor com a adição de farinha de aveia de frescura prolongada e uma nova forma de embalagem 2. Criação do BRAND BOOK (sistema de identificação visual) para a nova marca de snacks 3. Introdução à produção de um novo tipo de massas alimentícias, ovoproduto – fi...

22 March 2024

15 January 2024

14 June 2023

10 June 2023

24 May 2023

2 March 2023

27 October 2022

26 October 2022

21 October 2022

13 August 2022

  • curprev 17:4317:43, 13 August 2022DG Regio talk contribs 62,540 bytes +39,401 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 22:0022:00, 30 November 2021DG Regio talk contribs 14,659 bytes +2,087 Created claim: summary (P836): Toutes les activités prévues dans le cadre du projet sont fondées sur les recommandations indiquées dans la stratégie de conception et sont les suivantes: 1. Introduction à la production d’une nouvelle gamme de gaufrettes aromatiques avec l’ajout de farine d’avoine à la fraîcheur prolongée et sous une nouvelle forme d’emballage 2. Création d’un BRAND BOOK (système d’identification visuelle) pour la nouvelle marque de collations 3. Introduction à...
  • curprev 22:0022:00, 30 November 2021DG Regio talk contribs 12,572 bytes +197 Changed label, description and/or aliases in fr: translated_label

29 October 2020

14 October 2020

  • curprev 15:1215:12, 14 October 2020DG Regio talk contribs 12,815 bytes +185 Changed label, description and/or aliases in 1 language: translated_label
  • curprev 15:1215:12, 14 October 2020DG Regio talk contribs 12,630 bytes −177 Changed label, description and/or aliases in 1 language: remove_english_label
  • curprev 15:1215:12, 14 October 2020DG Regio talk contribs 12,807 bytes +1,864 Created claim: summary (P836): All planned activities under the project are based on recommendations indicated in the design strategy and these are: 1. Introduction to the production of a new line of flavour wafers with the addition of prolonged freshness oat flour and a new form of packaging 2. Creation of BRAND BOOK (visual identification system) for the new brand of snacks 3. Introduction to the production of a new type of pasta, egg product – ribbon 4. Creation of BRAND B...
  • curprev 15:1215:12, 14 October 2020DG Regio talk contribs 10,943 bytes −1,323 Removed claim: summary (P836): All planned activities under the project are derived from recommendations identified in the design strategy and are:1.Introduction to the manufacture of a new guide-plate line with the addition of oat flour, with the addition of long-keeping flour and in the new form of packaging 2.Creation of a BRAND Book (visual identity) for a new brand of snacks 3.Introduction to the production of a new type of pasta, egg — ribbon 4.Creation of BRAND Book...

22 June 2020

9 June 2020

7 June 2020

26 March 2020

4 March 2020

  • curprev 10:2310:23, 4 March 2020DG Regio talk contribs 10,975 bytes +1,323 Created claim: summary (P836): All planned activities under the project are derived from recommendations identified in the design strategy and are:1.Introduction to the manufacture of a new guide-plate line with the addition of oat flour, with the addition of long-keeping flour and in the new form of packaging 2.Creation of a BRAND Book (visual identity) for a new brand of snacks 3.Introduction to the production of a new type of pasta, egg — ribbon 4.Creation of BRAND Book fo...

18 February 2020

8 February 2020

31 January 2020

14 January 2020