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Coordinated projects of "Eberswalder Wurst GmbH"
BRIGHT Collaborative project: An innovative method for the manufacture of fat-reduced boiled sausage products for high-temperature applications by development and use of a collagen-containing fat substitute. Subproject 2
Project code:
281A201216
Contract period:
2018
- 2020
Funding institution:
Federal Ministry of Food and Agriculture
(BMEL)