VALSalm - Validation of the safety of raw-cured sausages against Salmonella
VALSalm - Validation of the safety of raw-cured sausages against Salmonella
- Project type
- EIP-AGRI Operational Group
- Grant ID
- OG_Spain_9249a43457
- Start date
- 01-01-2021
- End date
- 01-01-2024
- CORDIS database
- -
- Project website
- Project website
Contributions
- Aistrithe ag IS
Fionnú ar Sáisíní Síorúiteacha Idirchúiseach agus Salmonella Using Enterobacteria Súilte
document01 MFómh 2022VALSalm - Validation of the safety of raw-cured sausages against Salmonella-Francesc Borrisser