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dc.contributor.authorAlexander, Jan
dc.contributor.authorAndreassen, Åshild Kristine
dc.contributor.authorArukwe, Augustine
dc.contributor.authorBernhoft, Aksel
dc.contributor.authorBøe, Knut Egil
dc.contributor.authorHaugen, Margaretha
dc.contributor.authorKällqvist, Torsten
dc.contributor.authorKrogdahl, Åshild
dc.contributor.authorLassen, Jørgen Fr
dc.contributor.authorNæss, Bjørn
dc.contributor.authorSkåre, Janneche Utne
dc.contributor.authorSteffensen, Inger-Lise
dc.contributor.authorSundheim, Leif
dc.contributor.authorTorrisen, Ole
dc.contributor.authorHemre, Gro Ingunn
dc.date.accessioned2017-12-18T14:12:14Z
dc.date.available2017-12-18T14:12:14Z
dc.date.created2017-10-31T12:52:53Z
dc.date.issued2014
dc.identifier.isbn978-82-8259-138-6
dc.identifier.urihttp://hdl.handle.net/11250/2472574
dc.language.isoeng
dc.publisherNorwegian Scientific Committee for Food Safety (VKM)
dc.relation.ispartofVKM Report
dc.relation.ispartofseriesVKM Report
dc.relation.urihttps://vkm.no/risikovurderinger/allevurderinger/sammenligningavokologiskogkonvensjonellmatogmatproduksjon.4.2994e95b15cc54507161df74.html
dc.titleComparison of organic and conventional food and food production Overall summary: Impact on plant health, animal health and welfare, and human Health. Opinion of the Scientific Steering Committee of the Norwegian Scientific Committee for Food Safety
dc.typeResearch report
dc.description.versionpublishedVersion
dc.source.pagenumber26
dc.source.issue2014:22
dc.identifier.cristin1509332
cristin.unitcode192,10,1,0
cristin.unitcode192,16,1,0
cristin.unitcode192,0,0,0
cristin.unitnameInstitutt for husdyr- og akvakulturvitenskap
cristin.unitnameInstitutt for basalfag og akvamedisin
cristin.unitnameNorges miljø- og biovitenskapelige universitet
cristin.ispublishedtrue
cristin.fulltextoriginal


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