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PROCURED: Optimization Of The Salting Process For The Production Of Healthier And Higher Quality Dry-Cured Meat Products With Reduced And More Standardized Salt Content

assignment_turned_inproject01 Jan 2014(Started)-31 Dec 2015(Ended)Closed

Funder: European CommissionProject code: 605608 Call for proposal: FP7-SME-2013

Funded under: FP7 | SP4 | SME

Detailed project information (CORDIS)

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STRASSER , ROSER CM , ATEKNEA-C , SSICA , INSTITUTE FOR FOOD AND AGRICULTURE RESEARCH AND TE , F.LLI GALLONI SPA , LENZ , JAMONES CENTELLES SL , STEVIA

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