Smagens Dag
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Mariann
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Mariann2023-12-09 21:46:202023-12-14 12:25:1012. salon: Mikroorganismer – smag og fermenteringSmagens Dag
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Mariann
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Mariann2023-12-09 21:46:202023-12-14 12:25:1012. salon: Mikroorganismer – smag og fermentering
Smagens Dag
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Mariann
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Mariann2023-10-29 21:27:192023-11-22 07:51:5711. salon: Plantesynergi – velsmag og næring
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Mariann
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Mariann2023-10-08 16:27:482023-10-13 14:32:5110. salon: Jord – Kokumi, løg og terroir
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Mariann
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Mariann2023-09-17 23:06:482024-04-04 10:12:45Smagens Dag 2023 – SOS for Smagsløgene
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Mariann
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Mariann2023-09-12 00:24:062023-09-19 17:04:279. salon: Farver: pH og diversitet – på mark og på tallerken
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Mariann
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Mariann2023-09-11 23:53:532024-04-08 14:30:45NatMad – oversigt salon 9-16
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Mariann
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Mariann2023-05-15 19:44:332023-05-15 19:44:34Smag på fremtiden – radiser i juni
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Mariann
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Mariann2023-05-07 18:29:422023-09-12 00:30:368. salon: Kemiske hævemidler – salte, gasser og sprødhed
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Mariann
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Mariann2023-04-30 13:12:002023-08-14 12:48:29Smag på fremtiden – kylling i maj
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Mariann
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Mariann2023-04-13 11:35:112023-09-12 00:31:477. salon: Biologiske hævemidler: gær, gluten og surdej
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Mariann
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Mariann2023-04-02 11:24:012023-04-04 12:42:34Smag på fremtiden – Æg i april
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Mariann
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Mariann2023-02-02 10:57:532023-09-12 00:35:295. salon: CO2-balancer: klima og bælgfrugter