Q3070010 (Q3070010): Difference between revisions
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(Changed an Item: Edited by the infer coords bot - inferring coordiantes from postal codes) |
(Created claim: summary (P836): The aim of the project is to develop fermentation technology with controlled environmental conditions of the curd, which allows using natural processes to produce a final product with defined quality characteristics that meets the consumer’s expectations in terms of taste, fragrance, texture and colour. The fresh salt cucumbers on the market now change the colour of the brine in a few days, with the technology we have worked out, we can offer be...) |
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The aim of the project is to develop fermentation technology with controlled environmental conditions of the curd, which allows using natural processes to produce a final product with defined quality characteristics that meets the consumer’s expectations in terms of taste, fragrance, texture and colour. The fresh salt cucumbers on the market now change the colour of the brine in a few days, with the technology we have worked out, we can offer better quality. (English) | |||||||||||||||
| Property / summary: The aim of the project is to develop fermentation technology with controlled environmental conditions of the curd, which allows using natural processes to produce a final product with defined quality characteristics that meets the consumer’s expectations in terms of taste, fragrance, texture and colour. The fresh salt cucumbers on the market now change the colour of the brine in a few days, with the technology we have worked out, we can offer better quality. (English) / rank | |||||||||||||||
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| Property / summary: The aim of the project is to develop fermentation technology with controlled environmental conditions of the curd, which allows using natural processes to produce a final product with defined quality characteristics that meets the consumer’s expectations in terms of taste, fragrance, texture and colour. The fresh salt cucumbers on the market now change the colour of the brine in a few days, with the technology we have worked out, we can offer better quality. (English) / qualifier | |||||||||||||||
point in time: 16 August 2021
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Revision as of 12:05, 16 August 2021
Project Q3070010 in Estonia
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | No label defined |
Project Q3070010 in Estonia |
Statements
3,864.00 Euro
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4,830.0 Euro
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80.0 percent
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1 August 2016
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31 October 2016
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Veeta OÜ
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58°44'48.30"N, 27°4'44.00"E
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49420
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Projekti eesmärk on töötada välja soolakurgi kontrollitudkeskkonnatingimustega fermentatsioonitehnoloogia, millega onvõimalik looduslikke protsesse kasutades saada defineeritudkvaliteediomadustega lõpptoode, mis vastab tarbija ootustele niimaitse-, lõhna- kui ka tekstuuri ja värvuse seisukohalt.Hetkel turul pakutavad värsked soolakurgid muudavad juba mõne päevaga soolvee värvust,meie välja töödeldud tehnoloogiaga saaksime pakkuda paremat kvaliteeti. (Estonian)
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The aim of the project is to develop fermentation technology with controlled environmental conditions of the curd, which allows using natural processes to produce a final product with defined quality characteristics that meets the consumer’s expectations in terms of taste, fragrance, texture and colour. The fresh salt cucumbers on the market now change the colour of the brine in a few days, with the technology we have worked out, we can offer better quality. (English)
16 August 2021
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Identifiers
2014-2020.4.04.16-0255
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