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Consumer evaluation of Normande cow meat
Slideshow/Presentation
17-01-2023
VALNOR - an innovative approach for a better valuation of Norman cow meat
Marie Drouet, Faustine Noël
Health Innovation in Patty Products
Document
23-01-2019
TREASURE
Marjeta Čandek Potokar
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
Presentation at Next Gen Protein conference - Profuture
Slideshow/Presentation
06-09-2023
ProFuture
Fabio Fanari
Valuate the traditional chestnuts production
Factsheet
10-10-2024
FOREST4EU
César Almeida
High-tech science for small scale pork producers
Document
23-02-2018
TREASURE
Marjeta Čandek Potokar
Goran Kušec
A Guide to Participatory Experiments with Underutilised Genetic Resources
Document
01-04-2019
DIVERSIFOOD
Véronique Chable
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

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Consumer evaluation of Normande cow meat

Health Innovation in Patty Products

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

Presentation at Next Gen Protein conference - Profuture

Valuate the traditional chestnuts production

High-tech science for small scale pork producers

A Guide to Participatory Experiments with Underutilised Genetic Resources

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

Consumer evaluation of Normande cow meat

Health Innovation in Patty Products

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

Presentation at Next Gen Protein conference - Profuture

Valuate the traditional chestnuts production

High-tech science for small scale pork producers

A Guide to Participatory Experiments with Underutilised Genetic Resources

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