Improving quality in Portuguese traditional sausages using low salt content, low smoked time period and starters.

Cofinanciado por:
Project title | Improving quality in Portuguese traditional sausages using low salt content, low smoked time period and starters.
Project Code |
Main objective |

Region of intervention |

Beneficiary entity |
  • Paladares Alentejanos(líder)
  • Herdade dos Bispos e Outeiro - Actividade Florestais, lda.(parceiro)
  • Q-Staff Consultoria Lda.(parceiro)
  • Universidade de Évora(parceiro)
  • Universidade Técnica de Lisboa - Faculdade de Medicina Veterinária(parceiro)

Approval date | 17-05-2010
Start date | 01-12-2011
Date of the conclusion | 31-12-2014

Total eligible cost |
European Union financial support |
National/regional public financial support |