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Innovative fat reduction in chilled products using fresh mayonnaise

research project
Event research_grant Q63366213
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Innovative fat reduction in chilled products using fresh mayonnaise

Summary

Innovative fat reduction in chilled products using fresh mayonnaise is a research grant[1].

Key Facts

  • Innovative fat reduction in chilled products using fresh mayonnaise is in the country of United Kingdom[2].
  • Innovative fat reduction in chilled products using fresh mayonnaise's instance of is recorded as research grant[3].
  • Innovative fat reduction in chilled products using fresh mayonnaise's instance of is recorded as science project[4].
  • Innovative fat reduction in chilled products using fresh mayonnaise's location is recorded as University of Leeds[5].
  • Innovative fat reduction in chilled products using fresh mayonnaise's start time is recorded as +2012-04-23T00:00:00Z[6].
  • Innovative fat reduction in chilled products using fresh mayonnaise's end time is recorded as +2013-10-22T00:00:00Z[7].
  • Innovative fat reduction in chilled products using fresh mayonnaise's participant is recorded as Brent S. Murray[8].
  • Innovative fat reduction in chilled products using fresh mayonnaise's participant is recorded as School of Food Science and Nutrition[9].
  • Innovative fat reduction in chilled products using fresh mayonnaise's sponsor is recorded as Engineering and Physical Sciences Research Council[10].
  • Innovative fat reduction in chilled products using fresh mayonnaise's official name is recorded as Innovative fat reduction in chilled products using fresh mayonnaise[11].
  • Innovative fat reduction in chilled products using fresh mayonnaise's budget is recorded as {'unit': 'http://www.wikidata.org/entity/Q25224', 'amount': '+100262'}[12].
  • Innovative fat reduction in chilled products using fresh mayonnaise's Gateway to Research Project ID is recorded as EP/J501694/1[13].

References

Programmatic citations — every numbered marker resolves to a verifiable graph row below.

Direct Wikidata claims

  1. [2] ↑ . Retrieved . wikidata.org.
  2. [3] ↑ . Retrieved . wikidata.org.
  3. [4] ↑ . Retrieved . wikidata.org.
  4. [5] ↑ . Retrieved . wikidata.org.
  5. [6] ↑ . Retrieved . wikidata.org.
  6. [7] ↑ . Retrieved . wikidata.org.
  7. [8] ↑ . Retrieved . wikidata.org.
  8. [9] ↑ . Retrieved . wikidata.org.
  9. [10] ↑ . Retrieved . wikidata.org.
  10. [11] ↑ . Retrieved . wikidata.org.
  11. [12] ↑ . Retrieved . wikidata.org.
  12. [13] ↑ . wikidata.org.

Class ancestry

  1. [1] ↑ . Wikidata. wikidata.org.

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Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.

APA 4ort.xyz Knowledge Graph. (2026). Innovative fat reduction in chilled products using fresh mayonnaise. Retrieved May 3, 2026, from https://4ort.xyz/entity/innovative-fat-reduction-in-chilled-products-using-fresh-mayonnaise
MLA “Innovative fat reduction in chilled products using fresh mayonnaise.” 4ort.xyz Knowledge Graph, 4ort.xyz, 3 May. 2026, https://4ort.xyz/entity/innovative-fat-reduction-in-chilled-products-using-fresh-mayonnaise.
BibTeX @misc{4ortxyz_innovative-fat-reduction-in-chilled-products-using-fresh-mayonnaise_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Innovative fat reduction in chilled products using fresh mayonnaise}}, year = {2026}, url = {https://4ort.xyz/entity/innovative-fat-reduction-in-chilled-products-using-fresh-mayonnaise}, note = {Accessed: 2026-05-03}}
LLM prompt According to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Innovative fat reduction in chilled products using fresh mayonnaise — https://4ort.xyz/entity/innovative-fat-reduction-in-chilled-products-using-fresh-mayonnaise (retrieved 2026-05-03)

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