{"id":662,"date":"2019-07-17T10:03:09","date_gmt":"2019-07-17T08:03:09","guid":{"rendered":"https:\/\/www.cephsandchefs.com\/?p=662"},"modified":"2020-04-29T13:04:40","modified_gmt":"2020-04-29T11:04:40","slug":"new-cephalopod-products-tasting-at-cesam-day-2019","status":"publish","type":"post","link":"https:\/\/www.cephsandchefs.com\/es\/2019\/07\/17\/prueba-de-nuevos-productos-de-cefalopodos-durante-el-dia-del-cesam-2019\/","title":{"rendered":"Prueba de nuevos productos de cefal\u00f3podos durante el \u00abd\u00eda del CESAM 2019\u00bb"},"content":{"rendered":"El equipo de la UAVR, en conjunto con el IPMA, presentaron los nuevos productos de cefal\u00f3podos desarrollados por el IPMA al amparo del proyecto \u00abINTERREG Cephs and Chefs\u00bb, en un evento en la \u00abUniversidade de Aveiro\u00bb. El d\u00eda del CESAM 2019 cont\u00f3 con 200 participantes. La prueba de los nuevos productos de cefal\u00f3podos (pulpo com\u00fan y cabezudo cocido, pulpo com\u00fan ahumado) fue acompa\u00f1ado de encuestas para conocer la aceptaci\u00f3n por parte de los consumidores de los productos desarrollados.<\/p>\n<p>https:\/\/www.youtube.com\/watch?v=Wm6JHFzbvbc","protected":false},"excerpt":{"rendered":"<p>El equipo de la UAVR, en conjunto con el IPMA, presentaron los nuevos productos de cefal\u00f3podos desarrollados por el IPMA al amparo del proyecto \u00abINTERREG Cephs and Chefs\u00bb, en un evento en la \u00abUniversidade de Aveiro\u00bb. El d\u00eda del CESAM 2019 cont\u00f3 con 200 participantes. 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