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Meat cooking loss effect of fresh meat characteristics, cooking technology and parameters of cooking (QK1920190)
1) Cooking loss evaluation for different types of pork, beef, chicken and turkey meat, depending on the culinary equipment used during roasting, stewing, boiling and grilling and depending on the cooking parameters (temperature/time). 2) Evaluation o...
Animal and dairy science; (Animal biotechnology to be 4.4)
- 2019 - 2021 •
- 6 464 tis. Kč •
- 6 464 tis. Kč •
- MZe
Řešení projektu: 1. 1. 2019 - 31. 12. 2021
Uznané náklady
Podpora ze státního rozpočtu (100%)
Poskytovatel: Ministerstvo zemědělství
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