Welcome

Filters

8 results

Obtaining unsaturated and saturated fats from pork by-products for high-value applications
document
Jan 09, 2022
-
Procurement of unsaturated/saturated fat from meat trimmings for high value-added products (SATURN)
Eudald Casas
Superchilling for Extended Shelf Life of Fresh Lamb Meat
document
May 04, 2021
-
Technological improvement of the refrigeration process to increase the shelf life and commercialization of lamb meat.
Beatriz Agudo Freije
Mejora genética de carne de cerdo para jamón cocido de alta calidad
document
Jan 09, 2017
-
Improving technological quality of pigmeat for manufacturing cooked ham through an optimal genetic selection
Josep Maria Corominas i Barnadas

Relevant projects

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

Ficha GO IBERIANPRO. Mejora de la competitividad del cerdo Ibérico cruzado de Extremadura mediante el análisis del potencial proteolítico de su carne
document
Jan 09, 2020
-
Improvement of the competitiveness of the crossed Iberian pig of Extremadura raised in the field through the analysis of the proteolytic potential of
Juan Ignacio Moríñigo González
Duroc Boar Selection for Premium Pork Production and Gourmet Meat Quality
document
Jan 10, 2021
-
Selection of Duroc pigs for a traditional and distinguished pork production model (Rodapork)
INNOVACC
Automated Meat and Cured Meat Cutting Systems for Safety and Efficiency
document
Jan 10, 2021
-
Automated cutting of meat and meat products to prevent accidents at work and improve productivity and hygiene
INNOVACC

Filters

Obtaining unsaturated and saturated fats from pork by-products for high-value applications

Superchilling for Extended Shelf Life of Fresh Lamb Meat

Mejora genética de carne de cerdo para jamón cocido de alta calidad

Ficha del proyecto INNOLEG sobre producción de LegHemoglobina para alternativas a la carne

Practice abstract del GO CAVALE, Desarrollo de estrategias innovadoras para la producción de carne de potro de calidad

Ficha GO IBERIANPRO. Mejora de la competitividad del cerdo Ibérico cruzado de Extremadura mediante el análisis del potencial proteolítico de su carne

Duroc Boar Selection for Premium Pork Production and Gourmet Meat Quality

Automated Meat and Cured Meat Cutting Systems for Safety and Efficiency

Filters

Obtaining unsaturated and saturated fats from pork by-products for high-value applications

Superchilling for Extended Shelf Life of Fresh Lamb Meat

Mejora genética de carne de cerdo para jamón cocido de alta calidad

Ficha del proyecto INNOLEG sobre producción de LegHemoglobina para alternativas a la carne

Practice abstract del GO CAVALE, Desarrollo de estrategias innovadoras para la producción de carne de potro de calidad

Ficha GO IBERIANPRO. Mejora de la competitividad del cerdo Ibérico cruzado de Extremadura mediante el análisis del potencial proteolítico de su carne

Duroc Boar Selection for Premium Pork Production and Gourmet Meat Quality

Automated Meat and Cured Meat Cutting Systems for Safety and Efficiency

Filters

Resource typeClear filters (0)

TopicClear filters (0)

Contribution languageClear filters (0)

LocationClear filters (0)

Project typeClear filters (0)

Obtaining unsaturated and saturated fats from pork by-products for high-value applications

Superchilling for Extended Shelf Life of Fresh Lamb Meat

Mejora genética de carne de cerdo para jamón cocido de alta calidad

Ficha del proyecto INNOLEG sobre producción de LegHemoglobina para alternativas a la carne

Practice abstract del GO CAVALE, Desarrollo de estrategias innovadoras para la producción de carne de potro de calidad

Ficha GO IBERIANPRO. Mejora de la competitividad del cerdo Ibérico cruzado de Extremadura mediante el análisis del potencial proteolítico de su carne

Duroc Boar Selection for Premium Pork Production and Gourmet Meat Quality

Automated Meat and Cured Meat Cutting Systems for Safety and Efficiency

Filters

Resource typeClear filters (0)

TopicClear filters (0)

Contribution languageClear filters (0)

LocationClear filters (0)

Project typeClear filters (0)

Obtaining unsaturated and saturated fats from pork by-products for high-value applications

Superchilling for Extended Shelf Life of Fresh Lamb Meat

Mejora genética de carne de cerdo para jamón cocido de alta calidad

Ficha del proyecto INNOLEG sobre producción de LegHemoglobina para alternativas a la carne

Practice abstract del GO CAVALE, Desarrollo de estrategias innovadoras para la producción de carne de potro de calidad

Ficha GO IBERIANPRO. Mejora de la competitividad del cerdo Ibérico cruzado de Extremadura mediante el análisis del potencial proteolítico de su carne

Duroc Boar Selection for Premium Pork Production and Gourmet Meat Quality

Automated Meat and Cured Meat Cutting Systems for Safety and Efficiency