National Food Institute

  1. Lecture and oral contribution
  2. A PCR based classification system for plasmids isolated from Gram-positive bacteria

    Henrik Hasman (Speaker), 15 Jun 200818 Jun 2008

    Activity: Lecture and oral contribution

  3. Application of HR-LC-MS in screening methods for pesticides in cereals

    Anne Kruse Lykkeberg (Lecturer), 12 Jun 201413 Jun 2014

    Activity: Lecture and oral contribution

  4. Approaches to risk assessment for food allergens

    Charlotte Bernhard Madsen (Lecturer), 13 Sep 2012

    Activity: Lecture and oral contribution

  5. Aquaculture 2010: Effects of farming conditions,feed and handling of trout on sensory quality

    Grethe Hyldig (Speaker), 1 Mar 20105 Mar 2010

    Activity: Lecture and oral contribution

  6. Aquaculture 2010: Effects of farming conditions,feed and handling of trout on sensory quality

    Ditte Green-Petersen (Speaker), 1 Mar 20105 Mar 2010

    Activity: Lecture and oral contribution

  7. Are PPARs involved in the DEHP-induced suppression of fetal testosterone levels?

    Stine Broeng Metzdorff (Speaker), 1 Jan 2005 → …

    Activity: Lecture and oral contribution

  8. Are PPARs involved in the DEHP-induced suppression of fetal testosterone levels?

    Sofie Christiansen (Speaker), 1 Jan 2005 → …

    Activity: Lecture and oral contribution

  9. Are PPARs involved in the DEHP-induced suppression of fetal testosterone levels?

    Marta Axelstad Petersen (Speaker), 1 Jan 2005 → …

    Activity: Lecture and oral contribution

  10. Arsenic compounds in foodstuffs –recent developments in speciation analysis and food safety assessment

    Jens Jørgen Sloth (Invited speaker), 29 Oct 201430 Oct 2014

    Activity: Lecture and oral contribution

  11. Arsenic speciation in food and feed, CRL Speciation training course

    Jens Jørgen Sloth (Speaker), 1 Jan 2008 → …

    Activity: Lecture and oral contribution

Previous 1...4 5 6 7 8 9 10 11 ...287 Next
Download list: To download, please limit the number of search results to 1,000 or less.