Service Communautaire d'Information sur la Recherche et le Développement - CORDIS

Reduction of health risks and extension of shelf life for meat products by application of oscillating saturated steam

De 2002-01-01 à 2003-12-31

Détails concernant le projet

Coût total:

EUR 830 960

Contribution de l'UE:

EUR 413 600

Coordonné à/au(x)/en:

Germany

Régime de financement:

CRS - Cooperative research contracts

Coordinateur

GERMOS-FESSMAN GMBH & CO. KG
Germany
Eisenbahnstrasse 30-34
73630 REMSHALDEN
Germany
See on map
Contact administratif: Klaus-Dieter FESSMANN

Participants

FACHHOCHSCHULE LIPPE
Germany
Liebigstrasse 87
32657 LEMGO
Germany
See on map
Contact administratif: Dietrich LEHMANN
FAVA GIORGIO AXEL S.R.L.
Italy
Via Cerati 19/A
43100 PARMA
Italy
See on map
Contact administratif: Antonio FAVA
SAARLOOS VLEESHANDEL BV.
Netherlands
Industriepark Vliedberg 2
5251 RG VLIJMEN
Netherlands
See on map
Contact administratif: Jan Fred NIJMAN
UDEMA VLEES B.V.
Netherlands
Pannenbakkersstraat 1-3
7451 AX HOLTEN
Netherlands
See on map
Contact administratif: T. H. UDEMA
UNIVERSITY OF BRISTOL
United Kingdom
Churchill Building, Langford, North Somerset
BS40 5DU BRISTOL
United Kingdom
See on map
Contact administratif: Mike HOBBS
WIECHMANN GMBH FLEISCH- UND WURSTWAREN
Germany
Schmiedeweg 1-3
26135 Oldenburg
Germany
See on map
Contact administratif: Jens WIECHMANN