{"id":16322,"date":"2020-01-07T13:17:56","date_gmt":"2020-01-07T11:17:56","guid":{"rendered":"https:\/\/www.ub.edu\/ubterm\/?p=16322"},"modified":"2025-02-07T20:27:01","modified_gmt":"2025-02-07T18:27:01","slug":"oli-doliva-en-textures","status":"publish","type":"post","link":"https:\/\/www.ub.edu\/ubterm\/oli-doliva-en-textures\/","title":{"rendered":"Oli d&#8217;oliva en textures"},"content":{"rendered":"<p><a href=\"https:\/\/www.termcat.cat\/ca\/diccionaris-en-linia\/257\">Diccionari<\/a> elaborat a partir dels treballs dels estudiants del grau de Ci\u00e8ncies Culin\u00e0ries i Gastron\u00f2miques de la Universitat de Barcelona durant el curs 2016-2017, en col\u00b7laboraci\u00f3 amb els Serveis Ling\u00fc\u00edstics de la UB i d&#8217;Amical Wikimedia.<\/p>\n<p>Els professors Axel Bidon-Chanal Badia i Marta Vila Rigat han estat els coordinadors d&#8217;aquest diccionari publicat pel Termcat.<\/p>\n<p>Cada entrada d&#8217;aquest diccionari cont\u00e9 imatges, equival\u00e8ncies en altres lleng\u00fces, definici\u00f3 i notes. A m\u00e9s, des de la presentaci\u00f3, es pot accedir a una <a href=\"https:\/\/www.termcat.cat\/ca\/recursos\/productes-multimedia\/oli-doliva-textures\">infografia<\/a> i a tota la informaci\u00f3 sobre el <a href=\"https:\/\/ca.wikipedia.org\/wiki\/Viquiprojecte:Elaboracions_texturitzants_d%27oli_d%27oliva\">viquiprojecte<\/a> de qu\u00e8 ha partit el diccionari, entre altres informacions.<\/p>\n<div class=\"_3bJ2H CHExY\">\n<div class=\"_1l8RX _1ByhS\">[Photo by <a href=\"https:\/\/unsplash.com\/@davidclode?utm_source=unsplash&amp;utm_medium=referral&amp;utm_content=creditCopyText\">David Clode<\/a> on <a href=\"https:\/\/unsplash.com\/s\/photos\/olive-oil?utm_source=unsplash&amp;utm_medium=referral&amp;utm_content=creditCopyText\">Unsplash]<\/a><\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Diccionari elaborat a partir dels treballs dels estudiants del grau de Ci\u00e8ncies Culin\u00e0ries i Gastron\u00f2miques de la Universitat de Barcelona durant el curs 2016-2017, en col\u00b7laboraci\u00f3 amb els Serveis Ling\u00fc\u00edstics de la UB i d&#8217;Amical Wikimedia. Els professors Axel Bidon-Chanal Badia i Marta Vila Rigat han estat els coordinadors d&#8217;aquest diccionari publicat pel Termcat. Cada [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":25574,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[832],"class_list":["post-16322","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticies","tag-alimentacio"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.ub.edu\/ubterm\/wp-json\/wp\/v2\/posts\/16322","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ub.edu\/ubterm\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ub.edu\/ubterm\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ub.edu\/ubterm\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ub.edu\/ubterm\/wp-json\/wp\/v2\/comments?post=16322"}],"version-history":[{"count":4,"href":"https:\/\/www.ub.edu\/ubterm\/wp-json\/wp\/v2\/posts\/16322\/revisions"}],"predecessor-version":[{"id":16328,"href":"https:\/\/www.ub.edu\/ubterm\/wp-json\/wp\/v2\/posts\/16322\/revisions\/16328"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ub.edu\/ubterm\/wp-json\/wp\/v2\/media\/25574"}],"wp:attachment":[{"href":"https:\/\/www.ub.edu\/ubterm\/wp-json\/wp\/v2\/media?parent=16322"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ub.edu\/ubterm\/wp-json\/wp\/v2\/categories?post=16322"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ub.edu\/ubterm\/wp-json\/wp\/v2\/tags?post=16322"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}