PHOTOVOLTAIC INSTALLATION FOR SELF-CONSUMPTION
[et_pb_section fb_built=»1″ admin_label=»section» _builder_version=»3.22″ global_colors_info=»{}»][et_pb_row column_structure=»1_3,1_3,1_3″ _builder_version=»4.6.1″ _module_preset=»default» global_colors_info=»{}»][et_pb_column type=»1_3″ _builder_version=»4.6.1″ _module_preset=»default» global_colors_info=»{}»][et_pb_image src=»https://aromais.com/wp-content/uploads/2020/10/logo-conserjeria-nuevo.jpeg» title_text=»new conserjeria logo» align=»center» _builder_version=»4.6.1″ _module_preset=»default» global_colors_info=»{}»][/et_pb_image][/et_pb_column][et_pb_column type=»1_3″ _builder_version=»4.6.1″ _module_preset=»default» global_colors_info=»{}»][et_pb_text _builder_version=»4.6.1″ _module_preset=»default» global_colors_info=»{}»] General Directorate of Energy and Industrial and Mining Activity [/et_pb_text][/et_pb_column][et_pb_column type=»1_3″ _builder_version=»4.6.1″ _module_preset=»default» global_colors_info=»{}»][et_pb_image src=»https://aromais.com/wp-content/uploads/2020/10/logo-UNION-EUROPEA.png» title_text=»logo-UNION-EUROPEA» align=»center» _builder_version=»4.6.1″ _module_preset=»default» custom_padding=»|50px||50px|false|true» global_colors_info=»{}»][/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=»row» _builder_version=»3.25″ background_size=»initial» background_position=»top_left» background_repeat=»repeat» global_colors_info=»{}»][et_pb_column […]
4th Annual Payment of the HaamlowNaBiopep Project
[et_pb_section fb_built=»1″ _builder_version=»4.6.1″ _module_preset=»default» global_colors_info=»{}»][et_pb_row _builder_version=»4.6.1″ _module_preset=»default» global_colors_info=»{}»][et_pb_column type=»4_4″ _builder_version=»4.6.1″ _module_preset=»default» global_colors_info=»{}»][et_pb_text _builder_version=»4.7.7″ _module_preset=»default» text_orientation=»justified» global_colors_info=»{}»] OBJECTIVE: To produce a cured ham from Iberian pork legs in a new format, reduced in sodium and high in peptides bioactives. To achieve this, the traditional curing system will be improved, resulting in a piece of ham […]
3rd ANNUAL PAYMENT OF THE HAAMLOWNaBIOPEP PROJECT
[et_pb_section fb_built=»1″ _builder_version=»4.6.1″ _module_preset=»default»][et_pb_row _builder_version=»4.6.1″ _module_preset=»default»][et_pb_column type=»4_4″ _builder_version=»4.6.1″ _module_preset=»default»][et_pb_text _builder_version=»4.7.7″ _module_preset=»default» text_orientation=»justified»] OBJECTIVE: To produce a cured ham from Iberian pork legs in a new format, reduced in sodium and high in bioactive peptides. To achieve this, the traditional curing system will be improved, obtaining a piece of ham with a uniform conformation, […]
2nd ANNUAL PAYMENT OF THE HAAMLOWNaBIOPEP PROJECT
[et_pb_section fb_built=»1″ _builder_version=»4.6.1″ _module_preset=»default»][et_pb_row _builder_version=»4.6.1″ _module_preset=»default»][et_pb_column type=»4_4″ _builder_version=»4.6.1″ _module_preset=»default»][et_pb_text _builder_version=»4.7.7″ _module_preset=»default» text_orientation=»justified»] OBJECTIVE: To produce a cured ham from Iberian pork legs in a new format, reduced in sodium and high in bioactive peptides. To achieve this, the traditional curing system will be improved, obtaining a piece of ham with a uniform conformation, […]