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EU-FarmBook is a collection of vetted best practices for farmers & foresters. All content in the library is provided by Horizon research projects. Learn more about this project on our website.

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17 results

Ficha Ecolácteosyegua-Elaboración de yogur y kéfir de leche de yegua ricos en compuestos antioxidantes
Document
15-01-2020
Production of yogurt and kefir from mare's milk rich in antioxidant compounds.
Eugenio José Miguel Casado (IMIDRA)
Ficha Desarrollo de una nueva línea de yogures y smoothies con ingredientes naturales, fruta y miel
Document
15-01-2019
Development of a new line of yogurts and smoothies with fruit and honey made with natural ingredien
El Pastoret de La Segarra, SL
- acidez
- yogurt
- estabilidad
- diseñar
- frutas
- miel
- tratamiento
- smoothies
- edulcorantes
- sustitutivos
toine.timmermans@wur
Document
11-09-2019
REFRESH
Toine Timmermans

Infographic - Which micro- algae meal would you try?
Image
23-11-2023
ProFuture
Marie Christine Thurm
Aleppo pine cones and seeds: A non-wood forest products from the natural forests of Tunisia
Factsheet
24-04-2024
ResAlliance
Abdelaziz Ayari
- Aleppo pine, Forests, Cone, Seed, Predicting models, Managers, Tunisia

Relevant projects

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

AGRISPIN
Space for Agricultural Innovation
REFRESH
Resource Efficient Food and dRink for the Entire Supply cHain
Inno4Grass
Shared Innovation Space for Sustainable Productivity of Grasslands in Europe

A2A2 melk, niche of marktopportuniteit?
Document
30-01-2023
A2A2-milk, niche or market opportunity?
Patrick Pasgang
Gaining Self-sufficiency by Replacing Commercial Inputs by Local Resources and Resilience by Producing, Processing and Marketing Grassland-based Products
Case study
24-01-2019
Inno4Grass
Inno4Grass
Report on cross visit in Spain
Document
01-02-2016
AGRISPIN
Eelke Wielinga
Análisis de la Viabilidad del Cambio de Comedor a Ecocomedor, GO GOSA
Document
07-05-2021
Capacity Building for local organic fruit and vegetable producers to promote the transition to sust
Observatorio para una Cultura del Territorio, OCT
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

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