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dc.contributor.authorO'Keeffe, Mandy J.*
dc.contributor.authorWalshe, Michaela*
dc.contributor.authorHorne, Elizabeth*
dc.contributor.authorO'Keeffe, Michael*
dc.contributor.authorForan, Shane*
dc.contributor.authorLardner, Caroline*
dc.contributor.authorDaly, Tracy*
dc.contributor.authorKane, Marian*
dc.date.accessioned2012-09-03T15:45:18Z
dc.date.available2012-09-03T15:45:18Z
dc.date.issued2001-04
dc.identifier.citationMethods for antibiotic residues in food. The National Food Centre Research Report No. 36. Mandy J. O'Keeffe et al. Dublin; Teagasc, 2001 ISBN 1841702013en_GB
dc.identifier.urihttp://hdl.handle.net/11019/123
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractA comprehensive capability to test for residues of veterinary drugs is an important support for the Irish food industry. There is a requirement for food manufacturers to demonstrate the compliance of their products with stringent customer specifications. In addition, legislative requirements are becoming more exacting both in terms of the range of substances covered and the lower residue levels to which test systems must measure.en_GB
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesThe National Food Centre Research Report;No. 36
dc.subjectFood safetyen_GB
dc.subjectAntibiotic residuesen_GB
dc.subjectDrug residuesen_GB
dc.subjectMeat productionen_GB
dc.subjectMeat qualityen_GB
dc.titleMethods for antibiotic residues in fooden_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis4033
refterms.dateFOA2018-01-12T07:28:35Z


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