IMPROVING THE SHELF LIFE OF GLUTEN-FREE BREAD BY INCLUDING NOVEL COMPONENTS (Q3168925): Difference between revisions

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(‎Changed label, description and/or aliases in nl, and other parts: Adding Dutch translations)
(‎Changed label, description and/or aliases in it, and other parts: Adding Italian translations)
label / itlabel / it
 
MIGLIORARE LA DURATA DI CONSERVAZIONE DEL PANE SENZA GLUTINE INCLUDENDO NUOVI COMPONENTI
Property / summary
 
MIGLIORARE LA DURATA DI CONSERVAZIONE DEL PANE SENZA GLUTINE INCLUDENDO NUOVI COMPONENTI (Italian)
Property / summary: MIGLIORARE LA DURATA DI CONSERVAZIONE DEL PANE SENZA GLUTINE INCLUDENDO NUOVI COMPONENTI (Italian) / rank
 
Normal rank
Property / summary: MIGLIORARE LA DURATA DI CONSERVAZIONE DEL PANE SENZA GLUTINE INCLUDENDO NUOVI COMPONENTI (Italian) / qualifier
 
point in time: 16 January 2022
Timestamp+2022-01-16T00:00:00Z
Timezone+00:00
CalendarGregorian
Precision1 day
Before0
After0

Revision as of 13:48, 16 January 2022

Project Q3168925 in Spain
Language Label Description Also known as
English
IMPROVING THE SHELF LIFE OF GLUTEN-FREE BREAD BY INCLUDING NOVEL COMPONENTS
Project Q3168925 in Spain

    Statements

    country
    Spain
    0 references
    EU contribution
    210,107.0 Euro
    0 references
    budget
    420,214.0 Euro
    0 references
    co-financing rate
    50.0 percent
    0 references
    start time
    23 December 2016
    0 references
    end time
    30 June 2018
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    beneficiary name (string)
    SIRO AGUILAR SL
    0 references
    beneficiary
    Q3168924
    0 references
    coordinate location

    42°47'34.22"N, 4°15'37.94"W
    0 references
    postal code
    34004
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    summary
    MEJORA DE LA VIDA ÚTIL DE PAN SIN GLUTEN MEDIANTE INCLUSIÓN DE COMPONENTES NOVEDOSOS (Spanish)
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    IMPROVING THE SHELF LIFE OF GLUTEN-FREE BREAD BY INCLUDING NOVEL COMPONENTS (English)
    point in time
    12 October 2021
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    AMÉLIORER LA DURÉE DE CONSERVATION DU PAIN SANS GLUTEN EN INCLUANT DE NOUVEAUX COMPOSANTS (French)
    point in time
    4 December 2021
    0 references
    VERBESSERUNG DER HALTBARKEIT VON GLUTENFREIEM BROT DURCH EINBEZIEHUNG NEUARTIGER KOMPONENTEN (German)
    point in time
    9 December 2021
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    DE HOUDBAARHEID VAN GLUTENVRIJ BROOD VERBETEREN DOOR NIEUWE COMPONENTEN OP TE NEMEN (Dutch)
    point in time
    17 December 2021
    0 references
    MIGLIORARE LA DURATA DI CONSERVAZIONE DEL PANE SENZA GLUTINE INCLUDENDO NUOVI COMPONENTI (Italian)
    point in time
    16 January 2022
    0 references
    location (string)
    Aguilar de Campoo
    0 references

    Identifiers

    Spanish Kohesio ID
    IDI-20170403
    0 references
     
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