Welcome

Suodattimet

Tyhjennä kaikki suodattimet

787 tulosta

Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry
Document
29-01-2019
TREASURE
Marjeta Čandek Potokar
Methods and tools for decentralized on-farm breeding
Document
01-12-2018
DIVERSIFOOD
Véronique Chable
TRADITOM: Description of the production chain
Document
20-02-2018
TRADITOM
Brigitte Navez
TRADITOM: Linkage drag elimination
Document
23-02-2018
TRADITOM
Antonio Granell
Presentation at Next Gen Protein conference - Profuture
Slideshow/Presentation
06-09-2023
ProFuture
Fabio Fanari
High-tech science for small scale pork producers
Document
23-02-2018
TREASURE
Marjeta Čandek Potokar
Goran Kušec
Effectiveness of Ozonation for Improving the Microbiological Safety of Fresh-Cut Parsley (Petroselinum crispum) Leaves
Document
03-08-2023
Grupa Operacyjna na Rzecz Innowacji OZON
Beata Gutarowska
Konrad Jastrząbek
Dorota Kręgiel
Krzysztof Śmigielski
Weronika Cieciura-Włoch
Marta Mroczyńska-Florczak
Wiktoria Liszkowska
Anna Rygała
Joanna Berłowska
The Burgundy truffle, a quality product with high added value
Factsheet
10-10-2024
FOREST4EU
Benjamin CHAPELET
Bilal SNOUSSI
GoodBerry Newsletter_Issue N˚ 1 Improving the stability of high-quality traits of berry in different environments and cultivation systems for the benefit of European farmers and consumers
Document
01-03-2017
GoodBerry
Sonia Osorio
A Guide to Participatory Experiments with Underutilised Genetic Resources
Document
01-04-2019
DIVERSIFOOD
Véronique Chable

Suodattimet

TiedostomuotoTyhjennä suodattimet (0)

AiheTyhjennä suodattimet (0)

AlateemaTyhjennä suodattimet (0)

KieliTyhjennä suodattimet (0)

SijaintiTyhjennä suodattimet (0)

Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry

Methods and tools for decentralized on-farm breeding

TRADITOM: Description of the production chain

TRADITOM: Linkage drag elimination

Presentation at Next Gen Protein conference - Profuture

High-tech science for small scale pork producers

Effectiveness of Ozonation for Improving the Microbiological Safety of Fresh-Cut Parsley (Petroselinum crispum) Leaves

The Burgundy truffle, a quality product with high added value

GoodBerry Newsletter_Issue N˚ 1 Improving the stability of high-quality traits of berry in different environments and cultivation systems for the benefit of European farmers and consumers

A Guide to Participatory Experiments with Underutilised Genetic Resources

Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry

Methods and tools for decentralized on-farm breeding

TRADITOM: Description of the production chain

TRADITOM: Linkage drag elimination

Presentation at Next Gen Protein conference - Profuture

High-tech science for small scale pork producers

Effectiveness of Ozonation for Improving the Microbiological Safety of Fresh-Cut Parsley (Petroselinum crispum) Leaves

The Burgundy truffle, a quality product with high added value

GoodBerry Newsletter_Issue N˚ 1 Improving the stability of high-quality traits of berry in different environments and cultivation systems for the benefit of European farmers and consumers

A Guide to Participatory Experiments with Underutilised Genetic Resources