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New techno-functional properties of fish skin gelatin: InnoSkinD project
Casanova, Federico
(PI)
Jessen, Flemming
(Project Coordinator)
Mohammadifar, Mohammad Amin
(Project Participant)
National Food Institute
Research group for Food Production Engineering
Overview
Project Details
Status
Active
Effective start/end date
01/11/2018
→
31/10/2021
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