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  • Quantitative analysis of lipid oxidation in functional food ingredients containing N-3 polyunsaturated fatty acids. Variables to be controlled in order to guarantee high quality and safety

Quantitative analysis of lipid oxidation in functional food ingredients containing N-3 polyunsaturated fatty acids. Variables to be controlled in order to guarantee high quality and safety

From 2005-05-16 to 2006-05-15

Project details

Total cost:

EUR 0

EU contribution:

EUR 40 000

Coordinated in:

Spain

Call for proposal:

FP6-2002-MOBILITY-11See other projects for this call

Funding scheme:

ERG - Marie Curie actions-European Re-integration Grants

Objective

Coordinator

CONSEJO SUPERIOR DE INVESTIGACIONES CIENTÍFICAS
Spain
c/ SERRANO 117
MADRID
Spain
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Administrative contact: Carmen DOBARGANES GARCIA
Tel.: +34-954611550
Fax: +34-954298924
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