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Research unit
FSVO
Project number
4.18.01
Project title
Stability and inactivation of hepatitis E virus during food processing and in the environment
Project status Settled
 
Start date 01.01.2018
End date 30.09.2021
 
Granted total costs 228'706.25  CHF
Section Food Safety
Research type Applied research and development
NABS classification Protection and improvement of human health
Last modification of the project
03.01.2023