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ArtiSaneFood Team
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Compilation of the Actions Taken for Dissemination, Communication and Education
Deliverable 5.3: Report on the Survival of Foodborne Pathogens in Artisanal Fermented Products Elaborated using Enhanced Process Variables and Bio-Interventions
D2.2: Part A - Report on Physicochemical and Microbiological Parameters of Raw Materials, Intermediate and Final products
D9.1: Comunication plan
D1.1: The artisanefood methods pack
D2.1: Flow charts diagrams
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