INNOVATIVE APPROACH TO CONTROL MICROBIOLOGICAL PROBLEMS IN RIPENED CHEESES (MICROCHEESE) (Q1963920): Difference between revisions
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(Changed label, description and/or aliases in da, el, hr, ro, sk, mt, pt, fi, pl, sl, cs, lt, lv, bg, hu, ga, sv, et, nl, fr, de, es, and other parts: Adding translations: da, el, hr, ro, sk, mt, pt, fi, pl, sl, cs, lt, lv, bg, hu, ga, sv, et,) |
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| Property / EU contribution | |||||||||||||||
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| Property / EU contribution: 14,786.0 Euro / rank | |||||||||||||||
| Property / budget | |||||||||||||||
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| Property / budget: 29,572.0 Euro / rank | |||||||||||||||
| Property / co-financing rate | |||||||||||||||
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| Property / co-financing rate: 50.0 percent / rank | |||||||||||||||
| Property / priority axis | |||||||||||||||
| Property / priority axis: Employability / rank | |||||||||||||||
Normal rank | |||||||||||||||
| Property / thematic objective | |||||||||||||||
| Property / thematic objective: Sustainable and quality employment / rank | |||||||||||||||
Normal rank | |||||||||||||||
| Property / budget | |||||||||||||||
26,972.0 Euro
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| Property / budget: 26,972.0 Euro / rank | |||||||||||||||
Preferred rank | |||||||||||||||
| Property / EU contribution | |||||||||||||||
12,786.0 Euro
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| Property / EU contribution: 12,786.0 Euro / rank | |||||||||||||||
Preferred rank | |||||||||||||||
| Property / co-financing rate | |||||||||||||||
47.4 percent
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| Property / co-financing rate: 47.4 percent / rank | |||||||||||||||
Normal rank | |||||||||||||||
| Property / date of last update | |||||||||||||||
8 April 2023
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| Property / date of last update: 8 April 2023 / rank | |||||||||||||||
Normal rank | |||||||||||||||
Revision as of 17:46, 8 April 2023
Project Q1963920 in Italy
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | INNOVATIVE APPROACH TO CONTROL MICROBIOLOGICAL PROBLEMS IN RIPENED CHEESES (MICROCHEESE) |
Project Q1963920 in Italy |
Statements
12,786.0 Euro
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26,972.0 Euro
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47.4 percent
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7 June 2016
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12 October 2018
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24 November 2018
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UNIVERSITA' DEGLI STUDI DI PADOVA
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45°20'44.34"N, 11°57'51.08"E
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APPROCCIO INNOVATIVO PER IL CONTROLLO DEI PROBLEMI DI NATURA MICROBIOLOGICA NEI FORMAGGI STAGIONATI (MICROCHEESE) (Italian)
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INNOVATIVE APPROACH TO CONTROL MICROBIOLOGICAL PROBLEMS IN RIPENED CHEESES (MICROCHEESE) (English)
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APPROCHE INNOVANTE DE LA LUTTE CONTRE LES PROBLÈMES MICROBIOLOGIQUES DANS LES FROMAGES MATURES (MICROCHEESE) (French)
13 December 2021
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INNOVATIEVE AANPAK OM MICROBIOLOGISCHE PROBLEMEN BIJ RIJPE KAZEN TE BESTRIJDEN (MICROCHEESE) (Dutch)
22 December 2021
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INNOVATIVER ANSATZ ZUR BEKÄMPFUNG MIKROBIOLOGISCHER PROBLEME BEI REIFEN KÄSEN (MICROCHEESE) (German)
23 December 2021
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ENFOQUE INNOVADOR PARA CONTROLAR LOS PROBLEMAS MICROBIOLÓGICOS EN QUESOS MADUROS (MICROCHEESE) (Spanish)
24 January 2022
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INNOVATIV TILGANG TIL BEKÆMPELSE AF MIKROBIOLOGISKE PROBLEMER I MODNE OSTE (MICROCHEESE) (Danish)
4 July 2022
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ΚΑΙΝΟΤΌΜΟΣ ΠΡΟΣΈΓΓΙΣΗ ΓΙΑ ΤΟΝ ΈΛΕΓΧΟ ΤΩΝ ΜΙΚΡΟΒΙΟΛΟΓΙΚΏΝ ΠΡΟΒΛΗΜΆΤΩΝ ΣΤΑ ΏΡΙΜΑ ΤΥΡΙΆ (MICROCHEESE) (Greek)
4 July 2022
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INOVATIVNI PRISTUP KONTROLI MIKROBIOLOŠKIH PROBLEMA U ZRELIM SIREVIMA (MICROCHEESE) (Croatian)
4 July 2022
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ABORDARE INOVATOARE PENTRU CONTROLUL PROBLEMELOR MICROBIOLOGICE ÎN CAZUL BRÂNZETURILOR MATURATE (MICROCHEESE) (Romanian)
4 July 2022
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INOVATÍVNY PRÍSTUP NA KONTROLU MIKROBIOLOGICKÝCH PROBLÉMOV U ZREJÚCICH SYROV (MICROCHEESE) (Slovak)
4 July 2022
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APPROĊĊ INNOVATTIV GĦALL-KONTROLL TAL-PROBLEMI MIKROBIJOLOĠIĊI FIL-ĠOBON MISJUR (MICROCHEESE) (Maltese)
4 July 2022
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ABORDAGEM INOVADORA PARA CONTROLAR PROBLEMAS MICROBIOLÓGICOS EM QUEIJOS CURADOS (MICROCHEESE) (Portuguese)
4 July 2022
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INNOVATIIVINEN LÄHESTYMISTAPA KYPSYTETTYJEN JUUSTOJEN MIKROBIOLOGISTEN ONGELMIEN VALVONTAAN (MICROCHEESE) (Finnish)
4 July 2022
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INNOWACYJNE PODEJŚCIE DO ZWALCZANIA PROBLEMÓW MIKROBIOLOGICZNYCH W DOJRZAŁYCH SERACH (MICROCHEESE) (Polish)
4 July 2022
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INOVATIVNI PRISTOP K OBVLADOVANJU MIKROBIOLOŠKIH TEŽAV PRI ZRELIH SIRIH (MICROCHEESE) (Slovenian)
4 July 2022
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INOVATIVNÍ PŘÍSTUP KE KONTROLE MIKROBIOLOGICKÝCH PROBLÉMŮ ZRALÝCH SÝRŮ (MICROCHEESE) (Czech)
4 July 2022
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NOVATORIŠKAS POŽIŪRIS Į MIKROBIOLOGINIŲ PROBLEMŲ, SUSIJUSIŲ SU BRANDINTAIS SŪRIAIS, KONTROLĘ (MICROCHEESE) (Lithuanian)
4 July 2022
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INOVATĪVA PIEEJA NOGATAVINĀTU SIERU MIKROBIOLOĢISKO PROBLĒMU KONTROLEI (MICROCHEESE) (Latvian)
4 July 2022
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ИНОВАТИВЕН ПОДХОД ЗА КОНТРОЛ НА МИКРОБИОЛОГИЧНИТЕ ПРОБЛЕМИ ПРИ ЗРЕЛИТЕ СИРЕНА (MICROCHEESE) (Bulgarian)
4 July 2022
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INNOVATÍV MEGKÖZELÍTÉS AZ ÉRLELT SAJTOK MIKROBIOLÓGIAI PROBLÉMÁINAK KEZELÉSÉRE (MICROCHEESE) (Hungarian)
4 July 2022
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CUR CHUIGE NUÁLACH CHUN FADHBANNA MICRIBHITHEOLAÍOCHA A RIALÚ I GCÁISEANNA AIBITHE (MICROCHEESE) (Irish)
4 July 2022
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INNOVATIV METOD FÖR ATT KONTROLLERA MIKROBIOLOGISKA PROBLEM I MOGNA OSTAR (MICROCHEESE) (Swedish)
4 July 2022
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UUENDUSLIK LÄHENEMISVIIS MIKROBIOLOOGILISTE PROBLEEMIDE KONTROLLIMISEKS LAAGERDUNUD JUUSTUDES (MIKROCHEESE) (Estonian)
4 July 2022
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LEGNARO
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8 April 2023
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Identifiers
C22C16000340006
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