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URL:

https://eurl-veterinaryresidues.anses.fr

Background type:

color

Display Name:

Antimicrobial and Dye Residues in Food

Methods Background:

Materiau Background:

Code AT Internet:

623696

Nom page d'accueil (AT):

Accueil_LRUE_Residus

Workshop on Antimicrobial and Dye Residues in Food - Evaluation of data from proficiency testing for chloramphenicol residues in trout flesh (10.BI)

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Workshop on Antimicrobial and Dye Residues in Food - Stabilities of antibiotics - Collection of data from the EU-NRLs network (dissemination of technical information)

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Workshop on Antimicrobial and Dye Residues in Food - Stability study for antibiotics in solution and in matrix

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Workshop on Antimicrobial and Dye Residues in Food - Validation criteria for FS-HRMS (Decision 657/2002/EC)

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Workshop on Antimicrobial and Dye Residues in Food - Quantitative assessment of the contribution of high resolution mass spectrometry to the reliability of compound confirmation

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"Workshop on Antimicrobial and Dye Residues in Food - Identification of ""unknowns"" in feed by microbiological screening and LC-ToF-MS"

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Workshop on Antimicrobial and Dye Residues in Food - Overview of advances in EU-RL screening approaches with LTQ-Orbitrap system

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Workshop on Antimicrobial and Dye Residues in Food - Validation of a multi-residue analysis method for macrolides in muscle and kidney

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Workshop on Antimicrobial and Dye Residues in Food - Evolution of the targeted LC-MS/MS screening method for antibiotic residues in meat and milk

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Workshop on Antimicrobial and Dye Residues in Food - Proficiency testing multi-antibiotic residues in pig muscle (10.BQ)

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