CONNBRAS: development of gourmet preserved grilled bivalve molluscs with organoleptic and gastronomic characteristics of haute cuisine (Q3214265): Difference between revisions
Jump to navigation
Jump to search
(Changed an Item: Edited by the materialized bot - inferring region from the coordinates) |
(Changed label, description and/or aliases in en: translated_label) |
||
| label / en | label / en | ||
CONNBRAS: development of gourmet preserved grilled bivalve molluscs with organoleptic and gastronomic characteristics of haute cuisine | |||
Revision as of 08:09, 12 October 2021
Project Q3214265 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | CONNBRAS: development of gourmet preserved grilled bivalve molluscs with organoleptic and gastronomic characteristics of haute cuisine |
Project Q3214265 in Spain |
Statements
280,499.2 Euro
0 references
350,624.0 Euro
0 references
80.0 percent
0 references
6 October 2016
0 references
30 November 2017
0 references
GUEYUMAR SL
0 references
43°27'42.16"N, 5°3'31.50"W
0 references
33056
0 references
Desarrollo de conservas gourmet de moluscos bivalvos a la brasa con características organolépticas y gastronómicas de alta cocina, basándose primero en un estudio micro-biológico preliminar y determinación físico-química del grado de acidez. Segundo, realizando cálculos matemático-estadísticos de ciclos de esterilización. Tercero, a través de tareas de elaboración, envasado y esterilización._x000D_ Cuarto, a través de validación micro-biológica: control de estabilidad. Y quinto, a través de una validación organoléptica. (Spanish)
0 references
Development of gourmet canned braised bivalve molluscs with high-cuisine organoleptic and gastronomic characteristics, based first on a preliminary micro-biological study and physical-chemical determination of the degree of acidity. Second, by performing mathematical-statistical calculations of sterilization cycles. Third, through processing, packaging and sterilization tasks._x000D_ Fourth, through micro-biological validation: stability control. And fifth, through an organoleptic validation. (English)
0 references
Ribadesella
0 references
Identifiers
IDE/2016/000642
0 references