Servizio Comunitario di Informazione in materia di Ricerca e Sviluppo - CORDIS

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

Dal 2002-01-01 al 2003-12-31

Dettagli del progetto

Costo totale:

EUR 830 960

Contributo UE:

EUR 413 600

Coordinato in:

Germany

Meccanismo di finanziamento:

CRS - Cooperative research contracts

Coordinatore

GERMOS-FESSMAN GMBH & CO. KG
Germany
Eisenbahnstrasse 30-34
73630 REMSHALDEN
Germany
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Contatto amministrativo: Klaus-Dieter FESSMANN

Partecipanti

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