Community Research and Development Information Service - CORDIS

Development of a vegetable protein to substitute the bovine gelatine used up to now in wine industry

From 1997-11-15 to 1998-11-14

Project details

Total cost:

Not available

EU contribution:

EUR 45 000

Coordinated in:

France

Funding scheme:

EAW - Exploratory awards

Coordinator

SUBER OENOLOGIE S.A.
France
34560 Poussan
France
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Administrative contact: Jean-luc LIBERTO
Tel.: +33-46-7782211
Fax: +33-46-7782339
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