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Electrohydraulic shock wave application in meat products: application of electrohydraulic shock waves to the disintegration of biological tissue using the example of beef tenderisers
Project
Project code: AiF 15884 N
Contract period: 01.01.2008
- 31.12.2010
Budget: 450,000 Euro
Purpose of research: Applied research
keine Angaben
Section overview
Subjects
- Food Processing