{"id":6266,"date":"2019-11-26T09:25:26","date_gmt":"2019-11-26T09:25:26","guid":{"rendered":"http:\/\/consulting.stylemixthemes.com\/demo\/?page_id=6266"},"modified":"2025-12-24T16:07:39","modified_gmt":"2025-12-24T16:07:39","slug":"studii-clinice","status":"publish","type":"page","link":"https:\/\/www.biocult.ro\/en\/studii-clinice\/","title":{"rendered":"Studii clinice"},"content":{"rendered":"<div data-elementor-type=\"wp-page\" data-elementor-id=\"6266\" class=\"elementor elementor-6266\" data-elementor-post-type=\"page\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-16f1dcd elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"16f1dcd\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-16f21b6\" data-id=\"16f21b6\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-16f2565 elementor-widget elementor-widget-stm_services\" data-id=\"16f2565\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"stm_services.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\n    <div class=\"stm_services consulting_elementor_services style_6 cols_3\">\n                                <div class=\"item\">\n                <div class=\"item_wr\">\n                                            \n                        <div class=\"item_thumbnail\">\n                            <a href=\"https:\/\/www.biocult.ro\/en\/studii\/stabilizarea-culorii-in-produsele-din-carne-cu-bactoflavor-rosa\/\">\n                                <img src='https:\/\/www.biocult.ro\/wp-content\/uploads\/elementor\/thumbs\/sergey-kotenev-CEsrs0WHOiw-unsplash-e1762888646491-rgmu58fory57398ew8878eg0215a7v7xt8tja1dngo.jpg' alt='' \/>                            <\/a>\n                                                    <\/div>\n                                                            <div class=\"content\" >\n                                                                            <h5>\n                                <a href=\"https:\/\/www.biocult.ro\/en\/studii\/stabilizarea-culorii-in-produsele-din-carne-cu-bactoflavor-rosa\/\"\n                                    style=\"color:#72A480\"                                   class=\"text_decoration_none secondary_font_color_hv\">Stabilizarea culorii \u00een produsele din carne cu BACTOFLAVOR\u00ae ROSA<\/a>\n                            <\/h5>\n                                                                            <p>Descoper\u0103 cum BACTOFLOR\u00ae Rosa optimizeaz\u0103 stabilitatea culorii, intensitatea nuan\u021bei \u0219i calitatea final\u0103 a specialit\u0103\u021bilor din carne \u2014 o cultur\u0103 natural\u0103, adaptat\u0103 cerin\u021belor moderne \u201eclean-label\u201d \u0219i proceselor industriale actuale.<br \/>\n&nbsp;<\/p>\n                                                                            <a class=\"read_more\"\n                               href=\"https:\/\/www.biocult.ro\/en\/studii\/stabilizarea-culorii-in-produsele-din-carne-cu-bactoflavor-rosa\/\" >\n                                <span>read more<\/span>\n                                <i class=\"fa fa-chevron-right stm_icon\"><\/i>\n                            <\/a>\n                                            <\/div>\n                <\/div>\n            <\/div>\n                                <div class=\"item\">\n                <div class=\"item_wr\">\n                                            \n                        <div class=\"item_thumbnail\">\n                            <a href=\"https:\/\/www.biocult.ro\/en\/studii\/reducerea-riscului-de-salmonella-si-listeria-in-salamurile-fermentate-prin-utilizarea-culturii-bactoferm-sm-194\/\">\n                                <img src='https:\/\/www.biocult.ro\/wp-content\/uploads\/elementor\/thumbs\/img57-rek8joqqv8e81gkp83ixkni3zs6p0m6i00lkgk2m88.jpg' alt='' \/>                            <\/a>\n                                                    <\/div>\n                                                            <div class=\"content\" >\n                                                                            <h5>\n                                <a href=\"https:\/\/www.biocult.ro\/en\/studii\/reducerea-riscului-de-salmonella-si-listeria-in-salamurile-fermentate-prin-utilizarea-culturii-bactoferm-sm-194\/\"\n                                    style=\"color:#72A480\"                                   class=\"text_decoration_none secondary_font_color_hv\">Reducerea riscului de Salmonella \u0219i Listeria prin utilizarea culturii Bactoferm\u00ae SM-194<\/a>\n                            <\/h5>\n                                                                            <p>Utilizarea culturilor starter reprezint\u0103 o metod\u0103 modern\u0103 \u015fi eficient\u0103 de a asigura siguran\u0163a microbiologic\u0103 \u015fi calitatea organoleptic\u0103 a produselor din carne. Cultura Bactoferm\u00ae SM-194 este conceput\u0103 pentru salamuri fermentate \u015fi semiuscate.<\/p>\n                                                                            <a class=\"read_more\"\n                               href=\"https:\/\/www.biocult.ro\/en\/studii\/reducerea-riscului-de-salmonella-si-listeria-in-salamurile-fermentate-prin-utilizarea-culturii-bactoferm-sm-194\/\" >\n                                <span>read more<\/span>\n                                <i class=\"fa fa-chevron-right stm_icon\"><\/i>\n                            <\/a>\n                                            <\/div>\n                <\/div>\n            <\/div>\n                                <div class=\"item\">\n                <div class=\"item_wr\">\n                                            \n                        <div class=\"item_thumbnail\">\n                            <a href=\"https:\/\/www.biocult.ro\/en\/studii\/reducerea-costurilor-si-conservarea-texturii-in-iaurturi-prin-utilizarea-culturii-yoflex-acidifix\/\">\n                                <img src='https:\/\/www.biocult.ro\/wp-content\/uploads\/elementor\/thumbs\/img55-rfk0uscurtvxp4cdupw581qrgvi4ilzsj90gvdbgg8.png' alt='' \/>                            <\/a>\n                                                    <\/div>\n                                                            <div class=\"content\" >\n                                                                            <h5>\n                                <a href=\"https:\/\/www.biocult.ro\/en\/studii\/reducerea-costurilor-si-conservarea-texturii-in-iaurturi-prin-utilizarea-culturii-yoflex-acidifix\/\"\n                                    style=\"color:#72A480\"                                   class=\"text_decoration_none secondary_font_color_hv\">Reducerea costurilor \u0219i conservarea texturii \u00een iaurturi prin utilizarea culturii YoFlex\u00ae Acidifix\u00ae<\/a>\n                            <\/h5>\n                                                                            <p> \u00cen industria produselor lactate fermentate, men\u021binerea unei texturi stabile \u0219i reducerea costurilor de produc\u021bie reprezint\u0103 obiective esen\u021biale. YoFlex\u00ae Acidifix\u00ae devine astfel o solu\u021bie inovatoare pentru produc\u0103torii care urm\u0103resc \u00eendeaproape aceste obiective. <\/p>\n                                                                            <a class=\"read_more\"\n                               href=\"https:\/\/www.biocult.ro\/en\/studii\/reducerea-costurilor-si-conservarea-texturii-in-iaurturi-prin-utilizarea-culturii-yoflex-acidifix\/\" >\n                                <span>read more<\/span>\n                                <i class=\"fa fa-chevron-right stm_icon\"><\/i>\n                            <\/a>\n                                            <\/div>\n                <\/div>\n            <\/div>\n            <\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Turnaround consulting-old Turnaround consulting-old Companies seem to dislike the term \u2018turnaround consulting\u2019 because it represents failure. The truth is that turnaround consulting represents success at realizing the company is going in the wrong direction. The only time the company fails is when it is not possible to do a turnaround anymore. We help companies pivot<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-6266","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Studii clinice BIOCULT \u2013 Biosolu\u021bii validate \u0219tiin\u021bific<\/title>\n<meta name=\"description\" content=\"Studii clinice \u0219i aplica\u021bii validate \u0219tiin\u021bific pentru biosolu\u021bii utilizate \u00een industria alimentar\u0103: siguran\u021b\u0103, calitate \u0219i performan\u021b\u0103.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.biocult.ro\/en\/studii-clinice\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta 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