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Properties of micro-sawn whey protein fractions: Production and functional properties of individual micro-sawn whey protein fractions

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 15834 N
Contract period: 01.01.2008 - 31.12.2010
Budget: 259,400 Euro
Purpose of research: Basic research

keine Angaben

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