National survey of the sodium chloride content in bakery products

Project

Project code: MRI-GE-08-1080 SalzBackwaren
Contract period: 01.06.2018 - 31.03.2019
Purpose of research: Inventory & Assessment

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Physiology of Nutrition

Food Chemistry

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Animal production (3493)
- Agricultural Technology Animal Production (360)
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Fisheries and Aquaculture (488)
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Food technology (1907)
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Forestry (1489)
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Nutritional Science (1320)
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Plant production (6603)
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Climate change (1361)
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- General: Global Warming (279)
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- Impact on forests, agriculture and fishery (203)
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Environment and ressource management (2121)
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- Dynamics of the game (104)
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- Soil Protection (294)
- Stress caused by agriculture and agro-relevant substances (379)
Food and consumer protection (2457)
- Allergies, asthma and intolerances (64)
- Dietary habits (169)
- Food quality (653)
- Food safety: Contamination with harmful contaminants and detraction by the processing (524)
- Food Safety: General (131)
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Rural areas (436)
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Coordination (3740) Research (3422) Research Support (2377) Funding (229) Educational Establishment (51) Project Management Agency (46)

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Baden-Württemberg (522) Bavaria (780) Berlin (287) Brandenburg (204) Bremen (65) Hamburg (86) Hesse (307) Lower Saxony (609) Mecklenburg-Vorpommern (138) North Rhine-Westphalia (715) Rhineland-Palatinate (174) Saarland (18) Saxony (239) Saxony-Anhalt (184) Schleswig-Holstein (158) Thuringia (167)

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regional (2990) national (1952) international (562) EU (176)

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public (3063) private (2134) NGO (484)

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Applied research (10233) Basic research (2272) Experimental development (2252) Inventory & Assessment (1279) Networks and research co-ordination (331) Public relations (255) Demonstration (225) Project preparation activity (61) Conferences and Meetings (40)

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