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2ND INTERNATIONAL COURSE IN DRY CURED MEAT PRODUCTS May 19-23, 2014
The 2nd International Course in Dry Cured Meat Products will provide a comprehensive review of all aspects related to the manufacture of fermented sausages and dry-cured ham, including the latest developments in processing technologies and an overview of industrial trends. The course focuses especially on practical training.
See programme attached for more information.
This course is organised and run by Dr. Filiberto Sánchez, from the IRTA Research & Technology Food & Agriculture Centre (www.irta.eu)
File download: IRTAsIntsCoursesDrysCuredsMeatss2014_126.pdf
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