Diario Oficial de la Unión Europea del 2/7/2024 - Comunicaciones e Informaciones
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Source: Diario Oficial de la Unión Europea - Comunicaciones e Informaciones
OJ C, 2.7.2024
EN
Finally, the minimum drying time of 2 days allows the protein gelation process to take place, which makes for a firm, solid filling and gives the product its typical non-viscous texture.
Reference to publication of the specification http www.navarra.es/NR/rdonlyres/25116C57-3611-4915-8F8D-C4B6017DEE8A/0/PLIEGODECONDICIONESTXIS
TORRARevMayo20222.pdf
ELI: http data.europa.eu/eli/C/2024/4269/oj
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