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Memoria final de ejecución de actividades del GO MIHI BERDEA sobre producción de IV gama artesanal ecológica a la carta
document
Mar 22, 2018
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2016-004 - MIHI BERDEA: IV range for production in ecological a la carte
Iker Goikoetxea Arna
Biscuit sensory analysis: aroma, intensity, taste, consistency across four samples
document
Feb 11, 2023
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Cereals Diversity for adaptation to climate change (CEREALI RESILIENTI 2.0)
Alba Pietromarchi
Conciling pleasure and nutrition: PNNS working groups on fats and taste
document
Jan 02, 2010
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Innovations agronomiques
Souliac L., Bizet G., Remy S.

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
Taste of the Region: Coreado Project for Local Food Innovation
document
Jan 01, 2023
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Connecting COnsumers and producers to REbalance farmers’ position through AmbassaDOrs trainings
Miķelis Grīviņš
Śruta rzepakowa w żywieniu trzody chlewne
document
Jun 30, 2023
-
Innovative fermentation technology for rapeseed meal as pig feed
Beata Bartodziejska
Fruits and vegetables consumption: determinants and value dimensions
document
Jan 02, 2010
-
Innovations agronomiques
Gurviez P., Sirieix L.
Queso Idiazabal DOP: propiedades nutricionales y características
document
Mar 03, 2022
-
2016-005 - ALIMOVIN: Optimization of feeding in dairy sheep herds of the Basque Autonomous Community attached to the D.O. Idiazabal
Mirian Molina

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Memoria final de ejecución de actividades del GO MIHI BERDEA sobre producción de IV gama artesanal ecológica a la carta

Biscuit sensory analysis: aroma, intensity, taste, consistency across four samples

Conciling pleasure and nutrition: PNNS working groups on fats and taste

Regional tasting labs for diverse cereal products: sensory analysis

Taste Lasko: Connecting Local Producers to Market

Majowy ser pastwiskowy 'Kreuzer

Taste of the Region: Coreado Project for Local Food Innovation

Śruta rzepakowa w żywieniu trzody chlewne

Fruits and vegetables consumption: determinants and value dimensions

Queso Idiazabal DOP: propiedades nutricionales y características

Filters

Memoria final de ejecución de actividades del GO MIHI BERDEA sobre producción de IV gama artesanal ecológica a la carta

Biscuit sensory analysis: aroma, intensity, taste, consistency across four samples

Conciling pleasure and nutrition: PNNS working groups on fats and taste

Regional tasting labs for diverse cereal products: sensory analysis

Taste Lasko: Connecting Local Producers to Market

Majowy ser pastwiskowy 'Kreuzer

Taste of the Region: Coreado Project for Local Food Innovation

Śruta rzepakowa w żywieniu trzody chlewne

Fruits and vegetables consumption: determinants and value dimensions

Queso Idiazabal DOP: propiedades nutricionales y características

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Memoria final de ejecución de actividades del GO MIHI BERDEA sobre producción de IV gama artesanal ecológica a la carta

Biscuit sensory analysis: aroma, intensity, taste, consistency across four samples

Conciling pleasure and nutrition: PNNS working groups on fats and taste

Regional tasting labs for diverse cereal products: sensory analysis

Taste Lasko: Connecting Local Producers to Market

Majowy ser pastwiskowy 'Kreuzer

Taste of the Region: Coreado Project for Local Food Innovation

Śruta rzepakowa w żywieniu trzody chlewne

Fruits and vegetables consumption: determinants and value dimensions

Queso Idiazabal DOP: propiedades nutricionales y características

Filters

Resource typeClear filters (0)

TopicClear filters (0)

Contribution languageClear filters (0)

LocationClear filters (0)

Project typeClear filters (0)

Memoria final de ejecución de actividades del GO MIHI BERDEA sobre producción de IV gama artesanal ecológica a la carta

Biscuit sensory analysis: aroma, intensity, taste, consistency across four samples

Conciling pleasure and nutrition: PNNS working groups on fats and taste

Regional tasting labs for diverse cereal products: sensory analysis

Taste Lasko: Connecting Local Producers to Market

Majowy ser pastwiskowy 'Kreuzer

Taste of the Region: Coreado Project for Local Food Innovation

Śruta rzepakowa w żywieniu trzody chlewne

Fruits and vegetables consumption: determinants and value dimensions

Queso Idiazabal DOP: propiedades nutricionales y características