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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
Coordinator
–
Project type
EIP-AGRI Operational Group
Country
Spain
Grant ID
OG_Spain_9249a43457
Start date
2021
End date
2024
CORDIS database
-
Project website
Project website
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Ficha_VALSalm_VALidación de la seguridad de los embutidos crudos-curados frente a Salmonella
Document
01-09-2022
Francesc Borrisser
challenge tests
Salmonella
salazón
derivados cárnicos
análisis de peligros y puntos de control crítico