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Electrohydraulic shock wave application in meat products: application of electrohydraulic shock waves to the disintegration of biological tissue using the example of beef tenderisers

Project

Food and consumer protection

This project contributes to the research aim 'Food and consumer protection'. Which funding institutions are active for this aim? What are the sub-aims? Take a look:
Food and consumer protection


Project code: AiF 15884 N
Contract period: 01.01.2008 - 31.12.2010
Budget: 450,000 Euro
Purpose of research: Applied research

keine Angaben

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