HPPALIM: High hydrostatic pressures for safer, healthier and more innovative foods
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Data d'inici:
04/09/2017
Data de fi:
04/09/2019
Programa responsable:
Food Safety and Functionality
Investigador principal:
Entitats finançadores:
The objective is to encourage the introduction of high hydrostatic pressures in the Catalan food sector presenting the advantages and opportunities offered by this technology and the implementation of these in a selection of products
