Strengthening artisanal meat processing by innovative slaughter techniques and procedures for cattl
Strengthening artisanal meat processing by innovative slaughter techniques and procedures for cattle and small ruminants
- Vrsta projekta
- EIP-AGRI Operational Group
- ID subvencije
- OG_Germany_600830b8c1
- Začetni datum
- 01-01-2017
- Končni datum
- 01-01-2019
- Zbirka podatkov CORDIS
- -
- Spletna stran projekta
- Spletna stran projekta
Prispevki
- Prevedeno z UI
Inovativni postopki zakola goveda
dokument30. sep. 2019Strengthening artisanal meat processing by innovative slaughter techniques and procedures for cattle and small ruminants-Andrea Fink-Keßler