Welcome

Suodattimet

Tyhjennä kaikki suodattimet

304 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
Presentation at Next Gen Protein conference - Profuture
Slideshow/Presentation
06-09-2023
ProFuture
Fabio Fanari
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
High-tech science for small scale pork producers
Document
23-02-2018
TREASURE
Marjeta Čandek Potokar
Goran Kušec
Health Innovation in Patty Products
Document
23-01-2019
TREASURE
Marjeta Čandek Potokar
Development of a system to remove TCA from cork stoppers using adsorbents and biosorbents
Factsheet
04-08-2024
FOREST4EU
Aitor Colell
Methods and tools for decentralized on-farm breeding
Document
01-12-2018
DIVERSIFOOD
Véronique Chable
MOVING Project - Production of mountain wine
Document
31-08-2024
MOVING
Alejandro Ascaso Sarasa
A Guide to Participatory Experiments with Underutilised Genetic Resources
Document
01-04-2019
DIVERSIFOOD
Véronique Chable
Ficha del GO BIOPEPTIDES Aprovechamiento de subproductos cárnicos para la obtención de hidrolizados bioactivos con propiedades antimicrobianas
Document
01-09-2022
Using meat by-products to obtain bioactive hydrolysates with antimicrobial properties (BIOPEPTIDES)
Eudald Casas

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

Presentation at Next Gen Protein conference - Profuture

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

High-tech science for small scale pork producers

Health Innovation in Patty Products

Development of a system to remove TCA from cork stoppers using adsorbents and biosorbents

Methods and tools for decentralized on-farm breeding

MOVING Project - Production of mountain wine

A Guide to Participatory Experiments with Underutilised Genetic Resources

Ficha del GO BIOPEPTIDES Aprovechamiento de subproductos cárnicos para la obtención de hidrolizados bioactivos con propiedades antimicrobianas

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

Presentation at Next Gen Protein conference - Profuture

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

High-tech science for small scale pork producers

Health Innovation in Patty Products

Development of a system to remove TCA from cork stoppers using adsorbents and biosorbents

Methods and tools for decentralized on-farm breeding

MOVING Project - Production of mountain wine

A Guide to Participatory Experiments with Underutilised Genetic Resources

Ficha del GO BIOPEPTIDES Aprovechamiento de subproductos cárnicos para la obtención de hidrolizados bioactivos con propiedades antimicrobianas