Improvement of food safety and quality of soya lectins through the investigation of its effects on immune functions and the biological value
Project ID: CIPE926138Finanziato nell'ambito di:
Improvement of food safety and quality of soya lectins through the investigation of its effects on immune functions and the biological value
Dal 1993-05-01
al 1994-04-30
Dettagli del progetto
Costo totale:
Non disponibileContributo UE:
Non disponibileCoordinato in:
HungaryArgomento (i):
Meccanismo di finanziamento:
CSC - Cost-sharing contractsCoordinatore
CENTRAL FOOD RESEARCH INSTITUTE
Hungary
