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

Improvement of the quality naturalnessand shelf-life of food products by the use of selected bacteriocins from lacric acid bacteria

De 1995-02-01 à 1998-01-31

Détails concernant le projet

Coût total:

Non disponible

Contribution de l'UE:

Non disponible

Coordonné à/au(x)/en:

Belgium

Sujet(s):

Régime de financement:

CSC - Cost-sharing contracts

Coordinateur

VRIJE UNIVERSITEIT BRUSSEL
Belgium
2,Pleinlaan 2
1050 BRUXELLES
Belgium
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Contact administratif: N/A

Participants

HUNGARIAN MEAT RESEARCH INSTITUTE
Hungary
6 B,Gubacsi Ut. 6/B
1453 BUDAPEST
Hungary
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Contact administratif: N/A
INSTITUTE OF ANIMAL PHYSIOLOGY - SLOVAK ACADEMY OF SCIENCES
Slovakia
Soltesovej 4
040 01 KOSICE
Slovakia
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Contact administratif: N/A
Institute of Biology
Romania
296,Splaiul Independentei
79651 Bucuresti
Romania
Contact administratif: N/A
Rijkszuivelstation
Belgium
370,Brusselsesteenweg
9090 Melle
Belgium
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Contact administratif: N/A