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Ficha GO OPTICARN - Optimización de las condiciones de almacenamiento de la carne de diferentes especies para mejorar la calidad sensorial y la vida útil, aplicando protocolos específicos de maduración
Document
01-09-2022
OPTICARN - Optimising the storage conditions of meat from different species to improve sensory qual
Francesc Borrisser Pairó
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
Consumer evaluation of Normande cow meat
Slideshow/Presentation
17-01-2023
VALNOR - an innovative approach for a better valuation of Norman cow meat
Marie Drouet, Faustine Noël
Cheese defects database - EIP project video
Video
13-07-2021
Development of a database of cheese defects to improve the artisanal milk processing in farmhouse...
Leonie Göbel
NetPoulSafe Final Booklet
Document
02-05-2024
NETPOULSAFE
Justine Grillet
Aitor Devesa
Annick Spaans
Giuditta Tilli
Alessandra Piccirillo
Artur Żbikowski
Arthi Amalraj
László Kovács
Mária Kovács-Weber
Policy options for exploitation of functional biodiversity
Document
01-01-2024
EcoStack
Antonio Paparella
Hanna Frieberg
Xavier Sans Serra
Luigi Cembalo
Teresa Del Giudice
Bettina Wenzel
Hella Kehlenbeck
Deliverable 2.2: Report on farmers' needs, innovative ideas and interests
Deliverable report
21-01-2017
Smart-AKIS
Kernecker Maria
Knierim Andrea
Wurbs Angelika
Smart Farming Technologies Farmers' needs innovative ideas interests
Brochure
24-01-2017
Smart-AKIS
Smart-AKIS
Improved water access for pre weaned calves to improve concentrate intake, hydration and welfare
Document
30-06-2024
R4D
EN - Ole Ulloriaq Lønberg-Jensen
DK - Laura Ruth Bisgaard
DK - Natasha Jørgensen
Heterosis in TRADITOM hybrids
Document
28-02-2017
TRADITOM
Maria Hurtado

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Ficha GO OPTICARN - Optimización de las condiciones de almacenamiento de la carne de diferentes especies para mejorar la calidad sensorial y la vida útil, aplicando protocolos específicos de maduración

Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry

Consumer evaluation of Normande cow meat

Cheese defects database - EIP project video

NetPoulSafe Final Booklet

Policy options for exploitation of functional biodiversity

Deliverable 2.2: Report on farmers' needs, innovative ideas and interests

Smart Farming Technologies Farmers' needs innovative ideas interests

Improved water access for pre weaned calves to improve concentrate intake, hydration and welfare

Heterosis in TRADITOM hybrids

Ficha GO OPTICARN - Optimización de las condiciones de almacenamiento de la carne de diferentes especies para mejorar la calidad sensorial y la vida útil, aplicando protocolos específicos de maduración

Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry

Consumer evaluation of Normande cow meat

Cheese defects database - EIP project video

NetPoulSafe Final Booklet

Policy options for exploitation of functional biodiversity

Deliverable 2.2: Report on farmers' needs, innovative ideas and interests

Smart Farming Technologies Farmers' needs innovative ideas interests

Improved water access for pre weaned calves to improve concentrate intake, hydration and welfare

Heterosis in TRADITOM hybrids