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Recipient
Daiya Foods Inc.Department
National Research Council CanadaAmount
$61.6K
Province
BCType
Contribution
Agreement Number
172-2023-2024-Q3-1013597
Purpose
This project involves method development and measurement of cheese textural characteristics by sensory panel and instrumentation.
Daiya Foods Inc. × National Research Council Canada
7 grants totalling $1.6M
Industrial Research Assistance Program – Contributions to Firms
26,784 grants totalling $5.1B
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