1.0My Websitehttps://friselva.com/en/rich600338<blockquote class="wp-embedded-content" data-secret="4ttE1fP7iM"><a href="https://friselva.com/en/go21-saturn/">GO21-SATURN</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://friselva.com/en/go21-saturn/embed/#?secret=4ttE1fP7iM" width="600" height="338" title="“GO21-SATURN” — My Website" data-secret="4ttE1fP7iM" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !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); //# sourceURL=https://friselva.com/wp-includes/js/wp-embed.min.js </script> https://friselva.com/wp-content/uploads/2026/07/Imagen1.png30154The SATURN project studies the feasibility of valorizing the unsaturated fatty acid-rich fat fraction obtained from fractionation processes of the different trimmings generated during pork butchering, with the main objective of revaluing pork fat. The interest in recovering these fatty acids is based on a Circular Economy approach, as these unsaturated fatty acids, primarily oleic […]