After a year of research and development at the University of Parma - SITEIA we are getting closer to the final fermented products that will be scaled up! A sensory…
Sensory evaluation of fermented products
Author: Open Fields
Approval of the Operational Group C’è Fermento
The Emilia-Romagna Region approved, with the act n. 7038 of 27 April 2020, the ranking of the projects approved under the call of Operation 16.1.01 of the Rural Development Programme…