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Processing Raw materials into Excellent and Sustainable End products while Remaining Fresh (PRESERF)
Date du début: 1 avr. 2010, Date de fin: 31 mars 2014,
The project focusses on development of novel solid food conservation techniques for a wide range of applications (frozen, dried and packaged) to extent shelf life and to meet the current need for convenient foods. Three innovative preservation techniques, partly interconnected, will be investigated for having the potential for better maintaining the product quality and freshness (nutritional value ...
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