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Characterization and optimization of low trans fatty acid simmering fats based techno-functional sensory parameters

Project

Food and consumer protection

This project contributes to the research aim 'Food and consumer protection'. Which funding institutions are active for this aim? What are the sub-aims? Take a look:
Food and consumer protection


Project code: AiF 17875 N
Contract period: 01.01.2013 - 31.12.2015
Budget: 341,850 Euro
Purpose of research: Applied research

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Subjects

Excutive institution

Department of Nutrition (OET)

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