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Extending beef shelf life to 84 days via vacuum packaging and refrigeration for export
document
Jan 09, 2017
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Extending the useful life of commercial refrigerated beef parts, vacuum packed, up to 84 days, for export purposes
Josep M. Monfort i Bolívar
Sustainable Plastics for the Meat Industry – MATSOS Project
document
Jan 09, 2020
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More sustainable plastics for use in the meat industry (MATSOS)
INNOVACC
Packaging Impact on PDO Cheese Maturation: Saint-Nectaire and Bleu d'Auvergne
document
Jun 01, 2015
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Innovations agronomiques
Daniel PICQUE, Pierre DUVAL, Catherine CHAUVIN et Marie-Christine MONTEL

Relevant projects

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

Proper seed storage for long-term viability
document
Mar 31, 2020
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Improve performance of organic agriculture by boosting organic seed and plant breeding efforts across Europe
Steven P.C. Groot (Wageningen University & Research)
Innowacyjna metoda impregnacji powierzchniowej do utrzymania jakości produktu liofilizowanego
document
Mar 31, 2025
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An innovative surface impregnation method as a means of ensuring high quality freeze-dried products in the logistical cycle from production to consumption
GPKlasa
Low-temperature drying system with TCF materials for agricultural applications
document
Feb 01, 2022
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Thermochemical fluids in greenhouse farming
Serena Danesi
Integrated Continuous Cleaning and Disinfection System for Meat Conveyor Belts
document
Jan 15, 2019
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Comprehensive, continuous cleaning and disinfection system for meat conveyor belts
NOEL ALIMENTÀRIA, SAU
Innovative Eco-Packaging from Soap By-Products
document
Nov 15, 2023
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Development of an innovative technology for producing gluten-free dishes from by-products of the milling industry as plastic substitutes.
Podlaski Ośrodek Doradztwa Rolniczego w Szepietowie

Filters

Extending beef shelf life to 84 days via vacuum packaging and refrigeration for export

Sustainable Plastics for the Meat Industry – MATSOS Project

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

Stuffed Cheese Innovation and Maturation Process Optimization

Proper seed storage using silica gel and RH control

Proper seed storage for long-term viability

Innowacyjna metoda impregnacji powierzchniowej do utrzymania jakości produktu liofilizowanego

Low-temperature drying system with TCF materials for agricultural applications

Integrated Continuous Cleaning and Disinfection System for Meat Conveyor Belts

Innovative Eco-Packaging from Soap By-Products

Filters

Extending beef shelf life to 84 days via vacuum packaging and refrigeration for export

Sustainable Plastics for the Meat Industry – MATSOS Project

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

Stuffed Cheese Innovation and Maturation Process Optimization

Proper seed storage using silica gel and RH control

Proper seed storage for long-term viability

Innowacyjna metoda impregnacji powierzchniowej do utrzymania jakości produktu liofilizowanego

Low-temperature drying system with TCF materials for agricultural applications

Integrated Continuous Cleaning and Disinfection System for Meat Conveyor Belts

Innovative Eco-Packaging from Soap By-Products

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Extending beef shelf life to 84 days via vacuum packaging and refrigeration for export

Sustainable Plastics for the Meat Industry – MATSOS Project

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

Stuffed Cheese Innovation and Maturation Process Optimization

Proper seed storage using silica gel and RH control

Proper seed storage for long-term viability

Innowacyjna metoda impregnacji powierzchniowej do utrzymania jakości produktu liofilizowanego

Low-temperature drying system with TCF materials for agricultural applications

Integrated Continuous Cleaning and Disinfection System for Meat Conveyor Belts

Innovative Eco-Packaging from Soap By-Products

Filters

Resource typeClear filters (0)

TopicClear filters (0)

Contribution languageClear filters (0)

LocationClear filters (0)

Project typeClear filters (0)

Extending beef shelf life to 84 days via vacuum packaging and refrigeration for export

Sustainable Plastics for the Meat Industry – MATSOS Project

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

Stuffed Cheese Innovation and Maturation Process Optimization

Proper seed storage using silica gel and RH control

Proper seed storage for long-term viability

Innowacyjna metoda impregnacji powierzchniowej do utrzymania jakości produktu liofilizowanego

Low-temperature drying system with TCF materials for agricultural applications

Integrated Continuous Cleaning and Disinfection System for Meat Conveyor Belts

Innovative Eco-Packaging from Soap By-Products