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Friday, 23 June 2017 - Friday, 23 June 2017

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Venue
Richard Guiry, Knockatrelane, Ballymacarbry, Clonmel, Co. Waterford
Event Time
2pm
High Pressure Processing to control pathogens in ready-to-eat-traditional cooked meat products with reduced-sodium, lower preservatives and no artificial colours or flavours (FIRM 11/F/031)
Venue
University College Cork
Event Time
9am - 12pm
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