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VALSalm - Validation of the safety of raw-cured sausages against Salmonella
VALSalm - Validation of the safety of raw-cured sausages against Salmonella
About project
- Project type
- EIP-AGRI Operational Group
- Grant ID
- OG_Spain_9249a43457
- Start date
- 01 Jan 2021
- End date
- 01 Jan 2024
- CORDIS database
- -
- Project website
- Project website