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dc.creatorZuñiga-Pardo, Rommy
dc.date.accessioned2017-02-14T12:25:19Z
dc.date.available2017-02-14T12:25:19Z
dc.date.issued2011
dc.identifier.urihttp://hdl.handle.net/10533/169871
dc.relationinstname: Conicyt
dc.relationreponame: Repositorio Digital RI2.0
dc.rightsinfo:eu-repo/semantics/openAcces
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 Chile
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/3.0/cl/
dc.titleUTILIZATION OF MUSSEL BYSSUS AS AN ALTERNATIVE COLLAGEN SOURCE FOR THE PRODUCTION OF GELATIN FOR FOOD AND PHARMACEUTICAL USES
dc.typeProyecto
dc.contributor.corporatenameUniversidad Tecnológica Metropolitana
dc.description.conicytinstrumentINICIACION
dc.identifier.folio11110156
dc.description.statusAprobado
dc.description.conicytinstrumentcontestFONDECYT-INICIACION
dc.coverageRegión Metropolitana
dc.description.conicytprogramFONDECYT
dc.relation.contesthandle/10533/168884
dc.identifier.generoM
dc.relation.projectidinfo:eu-repo/grantAgreement/Fondecyt/11110156
dc.rights.driverinfo:eu-repo/semantics/openAcces
dc.type.driverinfo:eu-repo/semantics/researchProposal
dc.date.start01-10-2011
dc.date.end01-10-2013
dc.relation.instrumenthandle/10533/168878
dc.relation.programhandle/10533/108045
dc.description.shortconicytprogramFONDECYT
dc.date.annoconcurso2011
dc.description.rolinvestIR
dc.description.montoprograma44223
dc.subject.fondecyt1nTecnologia y Ciencias de la Ingenieria
dc.subject.fondecyt2nIngeniería 3
dc.subject.fondecyt3nProcesamiento y Tecnología de Alimentos
dc.subject.appliedsector1nConocimiento General


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