{"database": "canada-spends", "table": "nserc_grants", "rows": [["Collagenolytic enzymes and postmortem texture deterioration in fish/shellfish flesh", "No summary - Aucun sommaire", "36568-1991", "1991", "1991-1992", "Simpson, Benjamin", "McGill University", "Food Science & Agricultural Chem.", "Qu\u00e9bec", "20000.0", "1-3", "Discovery Grants Program - Individual", "Plant Biology & Food Science", "Food processing, packaging, preservation and storage", "Processed food products and beverages", "No Co-Researcher", "No Partners", "100068", "https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=100068"]], "columns": ["title", "award_summary", "application_id", "competition_year", "fiscal_year", "project_lead_name", "institution", "department", "province", "award_amount", "installment", "program", "selection_committee", "research_subject", "area_of_application", "co-researchers", "partners", "external_id", "source_url"], "primary_keys": ["external_id"], "primary_key_values": ["100068"], "units": {}, "query_ms": 0.42164899787167087}