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

Project Information

PROCURED

Grant agreement ID: 605608

Project closed

Start date 1 January 2014

End date 31 December 2015

Funded under

• Specific Programme "Capacities": Research for the benefit of SMEs

Total cost € 1 411 660,63

EU contribution € 1 036 999,99

Coordinated by

LENZ INSTRUMENTS SL
Spain