BIOPRESERVATION OF NEW BAKED YEASTS WITH IMPROVED NUTRITIONAL CHARACTERISTICS USING MILLING BY-PRODUCTS AND UNCONVENTIONAL VEGETABLE SUBSTRATES (Q4149372): Difference between revisions

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(‎Changed label, description and/or aliases in nl, and other parts: Adding Dutch translations)
(‎Changed an Item: Edited by the infer coords bot - inferring coordinates from location)
Property / coordinate location
 
46°39'21.38"N, 11°13'46.70"E
Latitude46.65594215
Longitude11.229637264169
Precision1.0E-5
Globehttp://www.wikidata.org/entity/Q2
Property / coordinate location: 46°39'21.38"N, 11°13'46.70"E / rank
 
Normal rank

Revision as of 19:28, 5 February 2022

Project Q4149372 in Italy
Language Label Description Also known as
English
BIOPRESERVATION OF NEW BAKED YEASTS WITH IMPROVED NUTRITIONAL CHARACTERISTICS USING MILLING BY-PRODUCTS AND UNCONVENTIONAL VEGETABLE SUBSTRATES
Project Q4149372 in Italy

    Statements

    country
    Italy
    0 references
    EU contribution
    76,179.05 Euro
    0 references
    budget
    105,026.88 Euro
    0 references
    co-financing rate
    72.53 percent
    0 references
    beneficiary name (string)
    LIBERA UNIVERSITà DI BOLZANO
    0 references
    beneficiary
    Q265481
    0 references
    coordinate location

    46°39'21.38"N, 11°13'46.70"E
    0 references
    summary
    BIOTECNOLOGIE (Italian)
    0 references
    BIOTECNOLOGÍA (Spanish)
    point in time
    30 January 2022
    0 references
    BIOTECHNOLOGY (English)
    point in time
    31 January 2022
    0 references
    BIOTECHNOLOGIE (French)
    point in time
    1 February 2022
    0 references
    BIOTECHNOLOGIE (German)
    point in time
    3 February 2022
    0 references
    BIOTECHNOLOGIE (Dutch)
    point in time
    3 February 2022
    0 references
    location (string)
    BOLZANO
    0 references

    Identifiers

     
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