DEVELOPMENT OF TROUT MOCET (Q4181314): Difference between revisions
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(Changed label, description and/or aliases in es, and other parts: Adding Spanish translations) |
(Changed label, description and/or aliases in en, and other parts: Adding English translations) |
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| label / en | label / en | ||||||||||||||
DEVELOPMENT OF TROUT MOCET | |||||||||||||||
| Property / summary | |||||||||||||||
THE PROJECT CONSISTS OF THE DEVELOPMENT AND PATENTING OF AN INNOVATIVE AND UNIQUE FERMENTED FISH IN VALLE D’AOSTA, OBTAINED BY ADAPTING THE FOOD PROCESSING TECHNIQUES GENERALLY USED FOR COLD CUTS TO FRESHWATER FISH. IN ADDITION, THROUGH THE STUDY OF THE MICROBIOLOGICAL COMPONENTS OF THE NEW PRODUCT, THE AIM IS TO IMPROVE THE SHELF LIFE OF PROCESSED FISH IN GENERAL. (English) | |||||||||||||||
| Property / summary: THE PROJECT CONSISTS OF THE DEVELOPMENT AND PATENTING OF AN INNOVATIVE AND UNIQUE FERMENTED FISH IN VALLE D’AOSTA, OBTAINED BY ADAPTING THE FOOD PROCESSING TECHNIQUES GENERALLY USED FOR COLD CUTS TO FRESHWATER FISH. IN ADDITION, THROUGH THE STUDY OF THE MICROBIOLOGICAL COMPONENTS OF THE NEW PRODUCT, THE AIM IS TO IMPROVE THE SHELF LIFE OF PROCESSED FISH IN GENERAL. (English) / rank | |||||||||||||||
Normal rank | |||||||||||||||
| Property / summary: THE PROJECT CONSISTS OF THE DEVELOPMENT AND PATENTING OF AN INNOVATIVE AND UNIQUE FERMENTED FISH IN VALLE D’AOSTA, OBTAINED BY ADAPTING THE FOOD PROCESSING TECHNIQUES GENERALLY USED FOR COLD CUTS TO FRESHWATER FISH. IN ADDITION, THROUGH THE STUDY OF THE MICROBIOLOGICAL COMPONENTS OF THE NEW PRODUCT, THE AIM IS TO IMPROVE THE SHELF LIFE OF PROCESSED FISH IN GENERAL. (English) / qualifier | |||||||||||||||
point in time: 31 January 2022
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Revision as of 16:12, 31 January 2022
Project Q4181314 in Italy
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | DEVELOPMENT OF TROUT MOCET |
Project Q4181314 in Italy |
Statements
23,155.28 Euro
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46,310.55 Euro
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50.0 percent
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ALTURA SRL
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IL PROGETTO CONSISTE NELLO SVILUPPO E BREVETTAZIONE DI UN FERMENTATO DI PESCE INNOVATIVO E UNICO IN VALLE D'AOSTA, OTTENUTO ADATTANDO LE TECNICHE DI TRASFORMAZIONE ALIMENTARE GENERALMENTE USATE PER I SALUMI AL PESCE D'ACQUA DOLCE. INOLTRE, TRAMITE LO STUDIO DELLE COMPONENTI MICROBIOLOGICHE DEL NUOVO PRODOTTO, CI SI PONE L'OBIETTIVO DI MIGLIORARE LA SHELF LIFE DEI TRASFORMATI DI PESCE IN GENERALE. (Italian)
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EL PROYECTO CONSISTE EN EL DESARROLLO Y LA PATENTE DE UN PESCADO FERMENTADO INNOVADOR Y ÚNICO EN EL VALLE D’AOSTA, OBTENIDO MEDIANTE LA ADAPTACIÓN DE LAS TÉCNICAS DE PROCESAMIENTO DE ALIMENTOS GENERALMENTE UTILIZADAS PARA EMBUTIDOS A PECES DE AGUA DULCE. ADEMÁS, A TRAVÉS DEL ESTUDIO DE LOS COMPONENTES MICROBIOLÓGICOS DEL NUEVO PRODUCTO, EL OBJETIVO ES MEJORAR LA VIDA ÚTIL DEL PESCADO PROCESADO EN GENERAL. (Spanish)
31 January 2022
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THE PROJECT CONSISTS OF THE DEVELOPMENT AND PATENTING OF AN INNOVATIVE AND UNIQUE FERMENTED FISH IN VALLE D’AOSTA, OBTAINED BY ADAPTING THE FOOD PROCESSING TECHNIQUES GENERALLY USED FOR COLD CUTS TO FRESHWATER FISH. IN ADDITION, THROUGH THE STUDY OF THE MICROBIOLOGICAL COMPONENTS OF THE NEW PRODUCT, THE AIM IS TO IMPROVE THE SHELF LIFE OF PROCESSED FISH IN GENERAL. (English)
31 January 2022
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VERRÈS
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