Q2867033 (Q2867033): Difference between revisions
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(Changed an Item: Edited by the materialized bot - inferring region from the coordinates) |
(Created claim: summary (P836): The main objective of this project is to research and develop the use of macroalgae and halophyte plants in the production of traditional sausage, as flavour enhancers, replacing salt and emulsifying additives containing phosphates and benefiting consumer health., translated_summary) |
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The main objective of this project is to research and develop the use of macroalgae and halophyte plants in the production of traditional sausage, as flavour enhancers, replacing salt and emulsifying additives containing phosphates and benefiting consumer health. (English) | |||||||||||||||
| Property / summary: The main objective of this project is to research and develop the use of macroalgae and halophyte plants in the production of traditional sausage, as flavour enhancers, replacing salt and emulsifying additives containing phosphates and benefiting consumer health. (English) / rank | |||||||||||||||
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| Property / summary: The main objective of this project is to research and develop the use of macroalgae and halophyte plants in the production of traditional sausage, as flavour enhancers, replacing salt and emulsifying additives containing phosphates and benefiting consumer health. (English) / qualifier | |||||||||||||||
point in time: 7 July 2021
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Revision as of 01:11, 7 July 2021
Project Q2867033 in Portugal
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | No label defined |
Project Q2867033 in Portugal |
Statements
15,000.0 Euro
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76.0 percent
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6 February 2019
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4 May 2020
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CCEL-CASA DAS CARNES DO ERVEDAL LDA
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40°8'54.89"N, 8°51'20.38"W
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O presente projeto tem como principal objetivo, a investigação e desenvolvimento da utilização de macroalgas e plantas halófitas na produção de chouriço tradicional, como intensificadores de sabor, substituindo o sal e aditivos emulsionantes contendo fosfatos e beneficiando a saúde do consumidor. (Portuguese)
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The main objective of this project is to research and develop the use of macroalgae and halophyte plants in the production of traditional sausage, as flavour enhancers, replacing salt and emulsifying additives containing phosphates and benefiting consumer health. (English)
7 July 2021
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Figueira da Foz
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Identifiers
CENTRO-01-0247-FEDER-042010
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