Regional Funds
Project PGIDIT02PXIC26201PN
Influencia do tratamento culinario na calidade nutricional e sensorial da salazón cárnica: Lacón gallego. Desenvolvemento dun producto cocinado listo para consumir
date_range
Duration: from 14 August 2002 to 13 August 2004
(24 months)
Finished
With a Public character. It has been granted under a regime of Competitive.
