8 to 26/11/2021 XIX International Course Technology of Meat Products – IRTA


Module 1: Technology and quality of meat and fresh meat products (from 8 to 12 November)
Module 2: Technology of raw-cured sausages and salted meat products (from 15 to 19 November)
Module 3: Technology of cooked meat products (from 22 to 26 November)


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