INNOVATIVE STRATEGIES AND TECHNIQUES FOR REDUCING THE USE OF FOOD ADDITIVES IN THE PRODUCTION CHAIN OF GRANA PADANO AND PIAVE PDO (Q1963935): Difference between revisions
Jump to navigation
Jump to search
(Changed an Item) |
(Changed label, description and/or aliases in 2 languages: Changing unique label-description pair) |
||
| description / en | description / en | ||
Project in Italy | Project Q1963935 in Italy | ||
| description / it | description / it | ||
Progetto in Italia | Progetto Q1963935 in Italia | ||
Revision as of 20:26, 1 November 2020
Project Q1963935 in Italy
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | INNOVATIVE STRATEGIES AND TECHNIQUES FOR REDUCING THE USE OF FOOD ADDITIVES IN THE PRODUCTION CHAIN OF GRANA PADANO AND PIAVE PDO |
Project Q1963935 in Italy |
Statements
12,000.0 Euro
0 references
24,000.0 Euro
0 references
50.0 percent
0 references
7 June 2016
0 references
30 January 2019
0 references
24 November 2018
0 references
UNIVERSITA' DEGLI STUDI DI PADOVA
0 references
45°20'44.34"N, 11°57'51.08"E
0 references
STRATEGIE E TECNICHE INNOVATIVE PER LA RIDUZIONE DELL'USO DI ADDITIVI ALIMENTARI NELLA FILIERA DI PRODUZIONE DEL GRANA PADANO E DEL PIAVE DOP (Italian)
0 references
INNOVATIVE STRATEGIES AND TECHNIQUES FOR REDUCING THE USE OF FOOD ADDITIVES IN THE PRODUCTION CHAIN OF GRANA PADANO AND PIAVE PDO (English)
0 references
Identifiers
C22C16000330006
0 references