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Entwicklung einer Prozesskette zur Herstellung von Pralinen mit Edelbränden ohne Zuckerzusatz in innovativen und individuellen Verpackungseinheiten Development of a method for gentle physical concentration of coloring food ingredients from berries and fruit concentrates. Subproject (HS): Membrane filtration of anthocyans
Project
Project code: keine Angabe
Contract period: 01.08.2011
- 31.08.2013
Purpose of research: Applied research
no details
Section overview
Subjects
- Food Processing