Q3304607 (Q3304607): Difference between revisions
Jump to navigation
Jump to search
(Changed label, description and/or aliases in en: Setting new description) |
(Created claim: summary (P836): Development of a novel protein-rich bar based on regionally produced natural ingredients to achieve the highest possible biological value, taking into account sensory preferences in the target group., translated_summary) |
||||||||||||||
| Property / summary | |||||||||||||||
Development of a novel protein-rich bar based on regionally produced natural ingredients to achieve the highest possible biological value, taking into account sensory preferences in the target group. (English) | |||||||||||||||
| Property / summary: Development of a novel protein-rich bar based on regionally produced natural ingredients to achieve the highest possible biological value, taking into account sensory preferences in the target group. (English) / rank | |||||||||||||||
Normal rank | |||||||||||||||
| Property / summary: Development of a novel protein-rich bar based on regionally produced natural ingredients to achieve the highest possible biological value, taking into account sensory preferences in the target group. (English) / qualifier | |||||||||||||||
point in time: 24 October 2021
| |||||||||||||||
Revision as of 17:43, 24 October 2021
Project Q3304607 in Germany
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | No label defined |
Project Q3304607 in Germany |
Statements
339,509.9 Euro
0 references
424,387.37 Euro
0 references
80.0 percent
0 references
27 September 2018
0 references
31 December 2020
0 references
LFW Ludwigsluster Fleisch- und Wurstspezialitäten GmbH & Co. KG
0 references
19288 - Ludwigslust
0 references
Entwicklung eines neuartigen proteinreichen Riegels auf Basis regional erzeugter natürlicher Zutaten zur Erreichung einer möglichst hohen biologischen Wertigkeit unter Berücksichtigung von sensorischen Vorlieben in der Zielgruppe. (German)
0 references
Development of a novel protein-rich bar based on regionally produced natural ingredients to achieve the highest possible biological value, taking into account sensory preferences in the target group. (English)
24 October 2021
0 references
Identifiers
DE_TEMPORARY_7392
0 references