Centre for New Food Technologies and Processes
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28/04/2010 - General information
Steak tartare improved thanks to unique high pressure technology
“There’s good news for steak tartare fans: thanks to the HPP (High Pressure Processing) technology, the product has been improved without affecting the flavour. Zwanenberg Food Group has successfully applied HPP in products
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23/03/2010 - Centa
CENTA in ALIMENTARIA 2010 BROCKERAGE EVENT - ACC10
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22/03/2010 -
CENTA stands at ALIMENTÀRIA 2010
See map attached in order to find CENTA's stands at Alimentaria
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