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Studies on the effect of technological processes on the tenacity and inactivation kinetics of selected viral pathogens in fermented sausage products
Project
Project code: AiF 15189 BR
Contract period: 01.01.2007
- 31.12.2009
Budget: 365,000 Euro
Purpose of research: Applied research
keine Angabe
Section overview
Subjects
- Food Processing
Funding programme
Excutive institution
Institute of Food Hygiene, Center of Veterinary Public Health