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Optimisation of the microbiological quality and the physiological properties of ready to eat lettuce and herbs using innovative technological processes and molecular biological analyzes
Project
Project code: AiF 17122 N
Contract period: 01.01.2012
- 31.12.2016
Budget: 431,750 Euro
Purpose of research: Applied research
no details
Section overview
Subjects
- Food Processing
- Food microbiology