INNOVATIVE STRATEGIES AND TECHNIQUES FOR REDUCING THE USE OF FOOD ADDITIVES IN THE PRODUCTION CHAIN OF GRANA PADANO AND PIAVE PDO (Q1963935): Difference between revisions
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Revision as of 20:26, 1 November 2020
Project Q1963935 in Italy
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | INNOVATIVE STRATEGIES AND TECHNIQUES FOR REDUCING THE USE OF FOOD ADDITIVES IN THE PRODUCTION CHAIN OF GRANA PADANO AND PIAVE PDO |
Project Q1963935 in Italy |
Statements
12,000.0 Euro
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24,000.0 Euro
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50.0 percent
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7 June 2016
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30 January 2019
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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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STRATEGIE E TECNICHE INNOVATIVE PER LA RIDUZIONE DELL'USO DI ADDITIVI ALIMENTARI NELLA FILIERA DI PRODUZIONE DEL GRANA PADANO E DEL PIAVE DOP (Italian)
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INNOVATIVE STRATEGIES AND TECHNIQUES FOR REDUCING THE USE OF FOOD ADDITIVES IN THE PRODUCTION CHAIN OF GRANA PADANO AND PIAVE PDO (English)
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Identifiers
C22C16000330006
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