{"version":"1.0","provider_name":"Aquimer","provider_url":"https:\/\/www.poleaquimer.com\/en\/","author_name":"Charlotte Lecoester","author_url":"https:\/\/www.poleaquimer.com\/en\/author\/charlotte-lecoesterpoleaquimer-com\/","title":"SEAFOODTOMORROW: advances in the project! - Aquimer","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"oVPvnXDjH6\"><a href=\"https:\/\/www.poleaquimer.com\/en\/news\/seafoodtomorrow-advances-in-the-project\/\">SEAFOODTOMORROW: advances in the project!<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.poleaquimer.com\/en\/news\/seafoodtomorrow-advances-in-the-project\/embed\/#?secret=oVPvnXDjH6\" width=\"600\" height=\"338\" title=\"&#8220;SEAFOODTOMORROW: advances in the project!&#8221; &#8212; Aquimer\" data-secret=\"oVPvnXDjH6\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.poleaquimer.com\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.poleaquimer.com\/wp-content\/uploads\/2020\/07\/seafoodtomorrow-advances-in-the-project.jpg","thumbnail_width":1000,"thumbnail_height":500,"description":"ZOOM into project advances: - reduction of salt in the fish p\u00e2t\u00e9 and smoked salmon: At this phase, reduction of salt (replaced by an innovative substitute, has been accomplished to differing percentages and does not seem to alter microbiological and sensory properties of the p\u00e2t\u00e9. Test are ongoing with consumers in Belgium, Hungary and Italy. [&hellip;]"}