Optimization of dairy products in terms of their content of functional substances

Project

Project code: 0315539A
Contract period: 01.04.2010 - 31.03.2015
Budget: 605,606 Euro
Purpose of research: Basic research

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Section overview

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Food Chemistry

Food Processing

Food microbiology

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Climate change (1636)
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Food and consumer protection (2779)
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Applied research (11337) Experimental development (2472) Basic research (2321) Inventory & Assessment (1469) Networks and research co-ordination (398) Public relations (289) Demonstration (282) Project preparation activity (84) Conferences and Meetings (43)

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