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The University of Murcia convenes a research grant to reduce additives in meat products (21/02/2011)

The University of Murcia has convened a grant to collaborate on a research project aimed at achieving additive formulations that reduce the development of fresh and cured meat products.

The scholarship is for graduates in Science and Food Technology.

On the other hand, has convened two grants for a study on the development of devices for attracting and trapping insects of interest to forestry and the microbiological safety of food.

In all cases, the deadline for submission of the request will be open until March 1, debiéndose deliver the same in the General Register of the University campus in Merced.

Source: Universidad de Murcia

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