Active

Centre National de Perfectionnement pour la Boucherie et la Charcuterie

Switched

BE0409140852

Active for

70 year, 11 months

Registered office

1000 Brussel

België

Names & denominations

Centre National de Perfectionnement pour la Boucherie et la Charcuterie

Official name

Lang 0

CENABO

Commercial name

Lang 0

Enterprise details

Enterprise type

Rechtspersoon

Legal form

Vereniging zonder winstoogmerk

Legal situation

Normale toestand

Start date

14 May 1955

Contact

Not specified

Peppol

Not registered

This company is not yet registered on the Peppol network for e-invoicing.

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Activities

NACE-BEL activity descriptions are currently shown in Dutch. English translations are underway.

NACE-BEL activities

What does this company officially do?

No activities found

What are NACE codes? NACE-BEL is the Belgian version of the European activity nomenclature. Each company has at least one code indicating its main activity.

Establishments

Establishment units

Physical locations of this company

Registered office

1000 Brussel

What is an establishment unit? An establishment unit is a geographically identifiable place where activities of the enterprise are carried out.

Frequently asked questions

What is the enterprise number of Centre National de Perfectionnement pour la Boucherie et la Charcuterie?
The enterprise number of Centre National de Perfectionnement pour la Boucherie et la Charcuterie is BE0409140852.
What is the address of Centre National de Perfectionnement pour la Boucherie et la Charcuterie?
The registered office of Centre National de Perfectionnement pour la Boucherie et la Charcuterie is located at , 1000 Brussel.
When was Centre National de Perfectionnement pour la Boucherie et la Charcuterie founded?
Centre National de Perfectionnement pour la Boucherie et la Charcuterie was founded on 14 May 1955.
Does Centre National de Perfectionnement pour la Boucherie et la Charcuterie have a website?
No website is currently known for Centre National de Perfectionnement pour la Boucherie et la Charcuterie.