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dc.contributor.authorVON HOLST CHRISTOPHen_GB
dc.contributor.authorBAETEN Vincenten_GB
dc.contributor.authorVERMEULEN Ph.en_GB
dc.contributor.authorVAN RAAMSDONK L.w.d.en_GB
dc.contributor.authorMURRAY I.en_GB
dc.contributor.authorZEGERS J.en_GB
dc.contributor.authorBOSCH J.en_GB
dc.contributor.authorBERBEN Gilberten_GB
dc.contributor.authorBRAMBILLA G.en_GB
dc.contributor.authorBOIX SANFELIU ANAen_GB
dc.contributor.authorPORTETELLE D.en_GB
dc.contributor.authorGARRIDO-VARO A.en_GB
dc.contributor.authorPEREZ-MARIN D.en_GB
dc.contributor.authorDE JONG Jacoben_GB
dc.contributor.authorAARTS Hen_GB
dc.contributor.authorJOERGENSEN J.-S.en_GB
dc.contributor.authorFRICK G.en_GB
dc.contributor.authorPARADIES-SEVERIN I.en_GB
dc.contributor.authorDARDENNE P.en_GB
dc.contributor.authorVANCUTSEM Jeroenen_GB
dc.date.accessioned2012-04-17T19:48:25Z-
dc.date.available2006-09-14en_GB
dc.date.available2012-04-17T19:48:25Z-
dc.date.issued2006en_GB
dc.date.submitted2006-04-24en_GB
dc.identifier.urihttp://publications.jrc.ec.europa.eu/repository/handle/JRC33239-
dc.description.abstractThis article summarises the pros and cons of the various methods used for the detection of meat and bone meal in feed. In particular, it is shown, how the methods can be integrated in a concept to make use of specific advantages of the respective techniquesen_GB
dc.description.sponsorshipJRC.D.8-Food safety and qualityen_GB
dc.format.mediumPrinteden_GB
dc.languageENGen_GB
dc.publisherEuropean Commission, RTDen_GB
dc.relation.ispartofseriesJRC33239en_GB
dc.titleComparison and Complementarity of the Methodsen_GB
dc.typeArticles in periodicals and booksen_GB
JRC Directorate:Health, Consumers and Reference Materials

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