{"id":1901,"date":"2022-02-18T20:43:20","date_gmt":"2022-02-18T19:43:20","guid":{"rendered":"https:\/\/www.perecastells.com\/article-nova-clasificacio-culinaria-de-productes-no-elaborats\/"},"modified":"2022-04-26T11:46:27","modified_gmt":"2022-04-26T10:46:27","slug":"article-nova-clasificacio-culinaria-de-productes-no-elaborats","status":"publish","type":"post","link":"https:\/\/www.perecastells.com\/en\/article-nova-clasificacio-culinaria-de-productes-no-elaborats\/","title":{"rendered":"&#8220;New Culinary Classification of Unprocessed Products&#8221;"},"content":{"rendered":"<p>The union of scientists and chefs has made it possible to publish a Culinary Classification of unprocessed products.<\/p>\n<p>It is a unique project in academia.<\/p>\n<p><a href=\"http:\/\/www.perecastells.com\/wp-content\/uploads\/2017\/03\/Classification-of-Unelaborated-Culinary-Products-Scientific-and-Culinary-Approaches-Meet-Face-to-Face-1.pdf\" target=\"_blank\" rel=\"noopener\">Saber m\u00e9s<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The union of scientists and chefs has made it possible to publish a Culinary Classification of unprocessed products. 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