Entwicklung einer Prozesskette zur Herstellung von Pralinen mit Edelbränden ohne Zuckerzusatz in innovativen und individuellen Verpackungseinheiten Development of a method for gentle physical concentration of coloring food ingredients from berries and fruit concentrates. Subproject (HS): Membrane filtration of anthocyans

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Project code: keine Angabe
Contract period: 01.08.2011 - 31.08.2013
Purpose of research: Applied research

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Food Processing

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