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Information System for Agriculture and Food Research

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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)

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