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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
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- Project type
- EIP-AGRI Operational Group
- Subsidie ID
- OG_Spain_9249a43457
- Startdatum
- 01 Jan 2021
- Einddatum
- 01 Jan 2024
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