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120 results

Oral Breakdown and Consumer Acceptance of Fibre-Enriched, Reduced-Salt Breads
document
Jun 01, 2014
-
Innovations agronomiques
Fabien LE BLEIS, Ludivine BILLY, Luc SAULNIER et Guy DELLA VALLE,
Monitoring silage quantity and quality in tower silos
document
Jul 30, 2018
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Shared Innovation Space for Sustainable Productivity of Grasslands in Europe
Swedish University of Agricultural Sciences
Cheese defects database - EIP project
video
Jul 13, 2021
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Development of a database of cheese defects to improve the artisanal milk processing in farmhouse dairies
Leonie Göbel

Relevant projects

We found some projects that might be relevant for you, based on your search-query.

Majowy ser pastwiskowy 'Kreuzer
document
Jul 30, 2018
-
Shared Innovation Space for Sustainable Productivity of Grasslands in Europe
Poznań University of Life Sciences
Rede Andaluza de Pastagem e Corta-Fogos (RAPCA)
document
Dec 06, 2024
-
Landscape resilience knowledge alliance for agriculture and forestry in the Mediterranean basin
Carmen Rodríguez
Ficha técnica del proyecto RESTOSPODA: aprovechamiento de restos de poda de frutales de hueso para uso ornamental y souvenir
document
Jan 09, 2021
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UTILISATION OF PRUNING WASTE FROM PEACH TREES AND OTHER STONE FRUIT TREES FOR ORNAMENTAL AND SOUVENIR USE
LUCÍA LÓPEZ MARTÍNEZ
Fermentation and Cup Development: 4-Stage Project
document
Apr 30, 2025
-
Na ratunek polskim jabłkom
Agnieszka Nowak
Packaging Impact on PDO Cheese Maturation: Saint-Nectaire and Bleu d'Auvergne
document
Jun 01, 2015
-
Innovations agronomiques
Daniel PICQUE, Pierre DUVAL, Catherine CHAUVIN et Marie-Christine MONTEL

Filters

Oral Breakdown and Consumer Acceptance of Fibre-Enriched, Reduced-Salt Breads

Monitoring silage quantity and quality in tower silos

Cheese defects database - EIP project

Vroege of late oogst van lisdodde voor bouwtoepassing in isolatiemateriaal en platen

Impact de la structure alimentaire sur l'indice glycémique du pain et des pâtes

Majowy ser pastwiskowy 'Kreuzer

Rede Andaluza de Pastagem e Corta-Fogos (RAPCA)

Ficha técnica del proyecto RESTOSPODA: aprovechamiento de restos de poda de frutales de hueso para uso ornamental y souvenir

Fermentation and Cup Development: 4-Stage Project

Packaging Impact on PDO Cheese Maturation: Saint-Nectaire and Bleu d'Auvergne

Filters

Oral Breakdown and Consumer Acceptance of Fibre-Enriched, Reduced-Salt Breads

Monitoring silage quantity and quality in tower silos

Cheese defects database - EIP project

Vroege of late oogst van lisdodde voor bouwtoepassing in isolatiemateriaal en platen

Impact de la structure alimentaire sur l'indice glycémique du pain et des pâtes

Majowy ser pastwiskowy 'Kreuzer

Rede Andaluza de Pastagem e Corta-Fogos (RAPCA)

Ficha técnica del proyecto RESTOSPODA: aprovechamiento de restos de poda de frutales de hueso para uso ornamental y souvenir

Fermentation and Cup Development: 4-Stage Project

Packaging Impact on PDO Cheese Maturation: Saint-Nectaire and Bleu d'Auvergne

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Oral Breakdown and Consumer Acceptance of Fibre-Enriched, Reduced-Salt Breads

Monitoring silage quantity and quality in tower silos

Cheese defects database - EIP project

Vroege of late oogst van lisdodde voor bouwtoepassing in isolatiemateriaal en platen

Impact de la structure alimentaire sur l'indice glycémique du pain et des pâtes

Majowy ser pastwiskowy 'Kreuzer

Rede Andaluza de Pastagem e Corta-Fogos (RAPCA)

Ficha técnica del proyecto RESTOSPODA: aprovechamiento de restos de poda de frutales de hueso para uso ornamental y souvenir

Fermentation and Cup Development: 4-Stage Project

Packaging Impact on PDO Cheese Maturation: Saint-Nectaire and Bleu d'Auvergne

Filters

Resource typeClear filters (0)

TopicClear filters (0)

Contribution languageClear filters (0)

LocationClear filters (0)

Project typeClear filters (0)

Oral Breakdown and Consumer Acceptance of Fibre-Enriched, Reduced-Salt Breads

Monitoring silage quantity and quality in tower silos

Cheese defects database - EIP project

Vroege of late oogst van lisdodde voor bouwtoepassing in isolatiemateriaal en platen

Impact de la structure alimentaire sur l'indice glycémique du pain et des pâtes

Majowy ser pastwiskowy 'Kreuzer

Rede Andaluza de Pastagem e Corta-Fogos (RAPCA)

Ficha técnica del proyecto RESTOSPODA: aprovechamiento de restos de poda de frutales de hueso para uso ornamental y souvenir

Fermentation and Cup Development: 4-Stage Project

Packaging Impact on PDO Cheese Maturation: Saint-Nectaire and Bleu d'Auvergne