INNOVATIVE APPROACH TO CONTROL MICROBIOLOGICAL PROBLEMS IN RIPENED CHEESES (MICROCHEESE) (Q1963920): 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 de, and other parts: Adding German translations)
label / delabel / de
 
INNOVATIVER ANSATZ ZUR BEKÄMPFUNG MIKROBIOLOGISCHER PROBLEME BEI REIFEN KÄSEN (MICROCHEESE)
Property / summary
 
INNOVATIVER ANSATZ ZUR BEKÄMPFUNG MIKROBIOLOGISCHER PROBLEME BEI REIFEN KÄSEN (MICROCHEESE) (German)
Property / summary: INNOVATIVER ANSATZ ZUR BEKÄMPFUNG MIKROBIOLOGISCHER PROBLEME BEI REIFEN KÄSEN (MICROCHEESE) (German) / rank
 
Normal rank
Property / summary: INNOVATIVER ANSATZ ZUR BEKÄMPFUNG MIKROBIOLOGISCHER PROBLEME BEI REIFEN KÄSEN (MICROCHEESE) (German) / qualifier
 
point in time: 23 December 2021
Timestamp+2021-12-23T00:00:00Z
Timezone+00:00
CalendarGregorian
Precision1 day
Before0
After0

Revision as of 21:00, 23 December 2021

Project Q1963920 in Italy
Language Label Description Also known as
English
INNOVATIVE APPROACH TO CONTROL MICROBIOLOGICAL PROBLEMS IN RIPENED CHEESES (MICROCHEESE)
Project Q1963920 in Italy

    Statements

    country
    Italy
    0 references
    EU contribution
    14,786.0 Euro
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    budget
    29,572.0 Euro
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    co-financing rate
    50.0 percent
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    start time
    7 June 2016
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    end time
    12 October 2018
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    expected end time
    24 November 2018
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    beneficiary name (string)
    UNIVERSITA' DEGLI STUDI DI PADOVA
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    beneficiary
    Q257758
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    programme
    Veneto - ESF
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    fund
    European Social Fund
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    coordinate location

    45°20'44.34"N, 11°57'51.08"E
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    summary
    APPROCCIO INNOVATIVO PER IL CONTROLLO DEI PROBLEMI DI NATURA MICROBIOLOGICA NEI FORMAGGI STAGIONATI (MICROCHEESE) (Italian)
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    INNOVATIVE APPROACH TO CONTROL MICROBIOLOGICAL PROBLEMS IN RIPENED CHEESES (MICROCHEESE) (English)
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    APPROCHE INNOVANTE DE LA LUTTE CONTRE LES PROBLÈMES MICROBIOLOGIQUES DANS LES FROMAGES MATURES (MICROCHEESE) (French)
    point in time
    13 December 2021
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    INNOVATIEVE AANPAK OM MICROBIOLOGISCHE PROBLEMEN BIJ RIJPE KAZEN TE BESTRIJDEN (MICROCHEESE) (Dutch)
    point in time
    22 December 2021
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    INNOVATIVER ANSATZ ZUR BEKÄMPFUNG MIKROBIOLOGISCHER PROBLEME BEI REIFEN KÄSEN (MICROCHEESE) (German)
    point in time
    23 December 2021
    0 references

    Identifiers

    Italian Unique Project Code
    C22C16000340006
    0 references
     
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