Total cow’s milk protein in cookies: the first interlaboratory comparison with a well-defined measurand fit for food allergen risk assessment

  1. Cordeiro, F.
  2. Cubero-Leon, E.
  3. Nørgaard, J.
  4. Martinez-Esteso, M.J.
  5. Brohée, M.
  6. Breidbach, A.
  7. Cizek-Stroh, A.
  8. O’Connor, G.
  9. Robouch, P.
  10. Emons, H.
Aldizkaria:
Accreditation and Quality Assurance

ISSN: 1432-0517,  0949-1775

Argitalpen urtea: 2021

Alea: 26

Zenbakia: 3

Orrialdeak: 177-181

Mota: Artikulua

DOI: 10.1007/S00769-021-01470-Y GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus