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

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Revision as of 22:30, 3 February 2022 by DG Regio (talk | contribs) (‎Changed label, description and/or aliases in nl, and other parts: Adding Dutch translations)
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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
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    budget
    105,026.88 Euro
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    co-financing rate
    72.53 percent
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    beneficiary name (string)
    LIBERA UNIVERSITà DI BOLZANO
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    beneficiary
    Q265481
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    summary
    BIOTECNOLOGIE (Italian)
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    BIOTECNOLOGÍA (Spanish)
    point in time
    30 January 2022
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    BIOTECHNOLOGY (English)
    point in time
    31 January 2022
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    BIOTECHNOLOGIE (French)
    point in time
    1 February 2022
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    BIOTECHNOLOGIE (German)
    point in time
    3 February 2022
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    BIOTECHNOLOGIE (Dutch)
    point in time
    3 February 2022
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    location (string)
    BOLZANO
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    Identifiers

     
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