VALSalm - Validation of the safety of raw-cured sausages against Salmonella
VALSalm - Validation of the safety of raw-cured sausages against Salmonella
- Vrsta projekta
- EIP-AGRI Operational Group
- ID subvencije
- OG_Spain_9249a43457
- Začetni datum
- 01-01-2021
- Končni datum
- 01-01-2024
- Zbirka podatkov CORDIS
- -
- Spletna stran projekta
- Spletna stran projekta
Prispevki
- Prevedeno z UI
Preverjanje klobas, sušenih na surovem, glede prisotnosti salmonele z uporabo nadomestnih enterobakterij
dokument01. sep. 2022VALSalm - Validation of the safety of raw-cured sausages against Salmonella-Francesc Borrisser