Innovation
Chef Thierry Marx and researcher Raphaël Haumont whisk up a gastronomic space menu for the ESA
… and cooking time for food preservation. Excessive cooking during the sterilisation process was found to damage the … was recognised in 2016 when it was awarded the Entreprise du Patrimoine Vivant (Living Heritage Company or EPV) label. … means that the company is authorised to export meat products to the United States. As a result, since 2011, the …Published on: Thu 21/01/2021 - 12:18