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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
How to get plant-based meat analogues from CROPDIVA crops?
Document
01-12-2023
CROPDIVA
Pere Gou
GO-MEAT : what does it involve?
Document
08-03-2021
"SENSORS ON BEEF CATTLE FED ON GRASS : Search for innovations adapted to the challenges of meat cat
Margaux Perrin
Practice abstract del GO CAVALE, Desarrollo de estrategias innovadoras para la producción de carne de potro de calidad
Document
30-09-2024
Development of innovative strategies for the production of quality foal meat.
Mayte Villastrigo Unibaso
Consumers' view on quality of beef and poultry meat and dairy products
Slideshow/Presentation
31-03-2022
INTAQT
florence bedoin
Practice Abstract: Combining nature conservation with local grass-fed beef
Document
01-01-2023
COCOREADO
Adam Addis Prag
Improvement of the dual economic and environmental efficiency of livestock farming in the Nouvelle-Aquitaine region
Video
29-11-2021
Demonstration actions to mitigate the carbon footprint of beef production in Nouvelle Aquitaine : B
Mathieu Velghe
Meat Sheep Welfare Assessment Measures
Document
22-05-2023
TechCare
Claire Morgan-Davies
Practice Abstract: Beef Box Craft Butchery
Document
01-01-2023
COCOREADO
Svetla Stoeva
- cross-territorial collaboration
- food supply chain
Practice Abstract del GO RODAPORK, Selección de Duroc para un modelo productivo de carne de cerdo tradicional y diferenciada
Document
11-01-2021
Selection of Duroc pigs for a traditional and distinguished pork production model (Rodapork)
Cristina Brugalla Farres

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