CONNBRAS: development of gourmet preserved grilled bivalve molluscs with organoleptic and gastronomic characteristics of haute cuisine (Q3214265): Difference between revisions
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| Property / budget: 350,624.0 Euro / rank | |||||||
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| Property / co-financing rate: 80.0 percent / rank | |||||||
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| Property / EU contribution: 280,499.2 Euro / rank | |||||||
Revision as of 09:16, 21 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
6 October 2016
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30 November 2017
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GUEYUMAR SL
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43°27'42.16"N, 5°3'31.50"W
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33056
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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)
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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)
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Ribadesella
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Identifiers
IDE/2016/000642
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