BLACKERY BAKERY 2.0: INNOVATION IMSTATEMENTS IN TRADITIONAL MAKING. (Q2026693): Difference between revisions
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(Changed label, description and/or aliases in es, and other parts: Adding Spanish translations) |
(Changed an Item: import item from Italy) |
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Revision as of 02:13, 7 February 2022
Project Q2026693 in Italy
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | BLACKERY BAKERY 2.0: INNOVATION IMSTATEMENTS IN TRADITIONAL MAKING. |
Project Q2026693 in Italy |
Statements
57,929.35 Euro
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115,858.7 Euro
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50.0 percent
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19 January 2017
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31 December 2018
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PASTICCERIA FABBRI SNC DI LAZZARETTI SABRINA & LOMBARDINI ENDRIO
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44°5'33.04"N, 12°23'56.87"E
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FABBRI BAKERY 2.0: INNOVATION IMPROVEMENTS IN TRADITIONAL PASTRY MAKING. (Italian)
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BLACKERY BAKERY 2.0: INNOVATION IMSTATEMENTS IN TRADITIONAL MAKING. (English)
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BOULANGERIE FABBRI 2.0: AMÉLIORATION DE L’INNOVATION DANS LA PÂTISSERIE TRADITIONNELLE. (French)
14 December 2021
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FABBRI BAKKERIJ 2.0: INNOVATIEVERBETERINGEN IN DE TRADITIONELE BANKETBAKKERIJ. (Dutch)
23 December 2021
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FABBRI BÄCKEREI 2.0: INNOVATIONSVERBESSERUNGEN BEI DER TRADITIONELLEN KONDITOREIHERSTELLUNG. (German)
24 December 2021
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PANADERÍA FABBRI 2.0: MEJORA DE LA INNOVACIÓN EN LA ELABORACIÓN DE PASTELERÍA TRADICIONAL. (Spanish)
24 January 2022
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SAVIGNANO SUL RUBICON
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Identifiers
E37H16001590007
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