Community Research and Development Information Service - CORDIS

FP5

SAFETYSAUSAGE

Project ID: ICA4-CT-2002-10037
Funded under

Safety of traditional fermented sausages : research on protective cultures and bacteriocins

From 2002-12-01 to 2005-11-30

Project details

Total cost:

EUR 1 341 457

EU contribution:

EUR 1 000 000

Coordinated in:

Greece

Funding scheme:

CSC - Cost-sharing contracts

Objective

Coordinator

FOOD INDUSTRIAL RESEARCH AND TECHNOLOGICAL DEVELOPMENT COMPANY AS
Greece
Vouliagmenis Avenue 80
117 43 ATHENS
Greece
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Administrative contact: Dimitrios ANDONOPOULOS

Participants

AGRICULTURAL UNIVERSITY OF ATHENS
Greece
Iera Odos 75
11855 ATHENS
Greece
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Administrative contact: Sotirios AGELIDIS
Fax: +30-210-02515620
HUNGARIAN MEAT RESEARCH INSTITUTE
Hungary
6 B,Gubacsi Ut. 6/B
1453 BUDAPEST
Hungary
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Administrative contact: Kalaman INCZE
HUNNIA MEAT PROCESSING AND SERVICE LTD.
Hungary
TAPOLCAI U. 45
KESZTHELY
Hungary
Administrative contact: Miklos LENDVAY
INSTITUTE OF MEAT HYGIENE AND TECHNOLOGY
YU
Kacanskog, 13
11000 BELGRADE
YU
Administrative contact: Lazar TURUBATOVIC
OVAKO MEAT INDUSTRY LTD
Bosnia and Herzegovina
Mostarsko Raskrsce BB
71000 SARAJEVO
Bosnia and Herzegovina
Administrative contact: Faik DZAFIC
UNIVERSITA DEGLI STUDI DI UDINE
Italy
Via Marangoni 97
33100 UDINE
Italy
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Administrative contact: Lanfranco CONTE
UNIVERSITY OF SARAJEVO
Bosnia and Herzegovina
Zmaja od Bosne 90
71000 SARAJEVO
Bosnia and Herzegovina
Administrative contact: Faruk CACLOVICA
UNIVERSITY OF ZAGREB
Croatia
Heinzelova 55
10000 ZAGREB
Croatia
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Administrative contact: Zdenko MAKEK
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