The effect of formic acid in water on salmonella prevalence in finishers
Publikation: Bog/antologi/afhandling/rapport › Rapport › Forskning
Standard
The effect of formic acid in water on salmonella prevalence in finishers. / Hansen, Christian Fink; Dahl, Jan; Jørgensen, Lisbeth.
The National Committee for Pig Production. Danish Bacon and Meat Council, 1999.Publikation: Bog/antologi/afhandling/rapport › Rapport › Forskning
Harvard
Hansen, CF, Dahl, J & Jørgensen, L 1999, The effect of formic acid in water on salmonella prevalence in finishers. bind 432, The National Committee for Pig Production. Danish Bacon and Meat Council. <http://vsp.lf.dk/Publikationer/Kilder/lu_medd/medd/432.aspx>
APA
Hansen, C. F., Dahl, J., & Jørgensen, L. (1999). The effect of formic acid in water on salmonella prevalence in finishers. The National Committee for Pig Production. Danish Bacon and Meat Council. http://vsp.lf.dk/Publikationer/Kilder/lu_medd/medd/432.aspx
Vancouver
Hansen CF, Dahl J, Jørgensen L. The effect of formic acid in water on salmonella prevalence in finishers. The National Committee for Pig Production. Danish Bacon and Meat Council, 1999.
Author
Bibtex
@book{ee7a2deee46a4fc8b524e153d6f98c2c,
title = "The effect of formic acid in water on salmonella prevalence in finishers",
author = "Hansen, {Christian Fink} and Jan Dahl and Lisbeth J{\o}rgensen",
note = "M1 - Report",
year = "1999",
language = "Dansk",
volume = "432",
publisher = "The National Committee for Pig Production. Danish Bacon and Meat Council",
}
RIS
TY - RPRT
T1 - The effect of formic acid in water on salmonella prevalence in finishers
AU - Hansen, Christian Fink
AU - Dahl, Jan
AU - Jørgensen, Lisbeth
N1 - M1 - Report
PY - 1999
Y1 - 1999
M3 - Rapport
VL - 432
BT - The effect of formic acid in water on salmonella prevalence in finishers
PB - The National Committee for Pig Production. Danish Bacon and Meat Council
ER -
ID: 51465386