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dc.contributor.authorBjørge, Christine
dc.contributor.authorLåg, Marit
dc.contributor.authorHetland, Ragna Bogen
dc.contributor.authorChristiansen, Agnethe
dc.contributor.authorSkretteberg, Lise
dc.contributor.authorAndreassen, Åshild Kristine
dc.contributor.authorArukwe, Augustine
dc.contributor.authorBøe, Knut Egil
dc.contributor.authorBernhoft, Aksel
dc.contributor.authorEklo, Ole Martin
dc.contributor.authorGrung, Merete
dc.contributor.authorHaugen, Margaretha
dc.contributor.authorHemre, Gro Ingunn
dc.contributor.authorKlingen, Ingeborg
dc.contributor.authorKällqvist, Torsten
dc.contributor.authorKrogdahl, Åshild
dc.contributor.authorLassen, Jørgen Fredrik
dc.contributor.authorNæss, Bjørn
dc.contributor.authorRopstad, Erik
dc.contributor.authorSkåre, Janneche Utne
dc.contributor.authorSteffensen, Inger-Lise
dc.contributor.authorSundheim, Leif
dc.contributor.authorSverdrup, Line Emilie
dc.contributor.authorTorrissen, Ole
dc.contributor.authorAlexander, Jan
dc.date.accessioned2018-03-07T10:07:15Z
dc.date.available2018-03-07T10:07:15Z
dc.date.created2018-01-09T08:46:26Z
dc.date.issued2014
dc.identifier.isbn978-82-8259-137-9
dc.identifier.urihttp://hdl.handle.net/11250/2489162
dc.language.isoengnb_NO
dc.publisherNorwegian Scientific Committee for Food and Environment (VKM)nb_NO
dc.relation.ispartofVKM Report
dc.relation.ispartofseriesVKM Report;
dc.relation.urihttps://vkm.no/download/18.13735ab315cffecbb51386fe/1509703970306/Comparison%20of%20organic%20and%20conventional%20food%20and%20food%20production%20Part%205%20Human%20health%20%E2%80%93%20pesticide%20
dc.titleComparison of organic and conventional food and food Production. Part V: Human health – pesticide residuesnb_NO
dc.typeResearch reportnb_NO
dc.description.versionpublishedVersionnb_NO
dc.source.pagenumber59nb_NO
dc.source.issue2014:22-5nb_NO
dc.identifier.cristin1538367
cristin.unitcode194,66,10,0
cristin.unitnameInstitutt for biologi
cristin.ispublishedtrue
cristin.fulltextoriginal


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