Improving quality and safety and reduction of cost in the European organic and 'low input' supply food chains

P. Nicholas

Improving quality and safety and reduction of cost in the European organic and 'low input' supply food chains

Department of Life Sciences

Research output: Book/Report › Other report

Original language	English
Publisher	European Commission
Commissioning body	European Commission
Publication status	Published - 2009

Publication series

Name	QLIF FOOD-CT-2003-506358 Integrated Project (IP), Food Quality and Safety, WP7.2 Socio-economic analysis of QLIF dairy research, WP7.2 Horizontal activity 2. Financial cost-benefit and socio-economic impact assessments.

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Nicholas, P. (2009). Improving quality and safety and reduction of cost in the European organic and 'low input' supply food chains. (QLIF FOOD-CT-2003-506358 Integrated Project (IP), Food Quality and Safety, WP7.2 Socio-economic analysis of QLIF dairy research, WP7.2 Horizontal activity 2. Financial cost-benefit and socio-economic impact assessments.). European Commission. http://www.fibl.org/en/service-en/news-archive/news/article/key-results-from-the-qlif-project-now-available.html

Nicholas, P. / Improving quality and safety and reduction of cost in the European organic and 'low input' supply food chains. European Commission, 2009. (QLIF FOOD-CT-2003-506358 Integrated Project (IP), Food Quality and Safety, WP7.2 Socio-economic analysis of QLIF dairy research, WP7.2 Horizontal activity 2. Financial cost-benefit and socio-economic impact assessments.).

@book{fbe7577b59324361839b3a9a6f312809,

title = "Improving quality and safety and reduction of cost in the European organic and 'low input' supply food chains",

author = "P. Nicholas",

note = "RONO: 00 ",

year = "2009",

language = "English",

series = "QLIF FOOD-CT-2003-506358 Integrated Project (IP), Food Quality and Safety, WP7.2 Socio-economic analysis of QLIF dairy research, WP7.2 Horizontal activity 2. Financial cost-benefit and socio-economic impact assessments.",

publisher = "European Commission",

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Nicholas, P 2009, Improving quality and safety and reduction of cost in the European organic and 'low input' supply food chains. QLIF FOOD-CT-2003-506358 Integrated Project (IP), Food Quality and Safety, WP7.2 Socio-economic analysis of QLIF dairy research, WP7.2 Horizontal activity 2. Financial cost-benefit and socio-economic impact assessments., European Commission. <http://www.fibl.org/en/service-en/news-archive/news/article/key-results-from-the-qlif-project-now-available.html>

Improving quality and safety and reduction of cost in the European organic and 'low input' supply food chains. / Nicholas, P.
European Commission, 2009. (QLIF FOOD-CT-2003-506358 Integrated Project (IP), Food Quality and Safety, WP7.2 Socio-economic analysis of QLIF dairy research, WP7.2 Horizontal activity 2. Financial cost-benefit and socio-economic impact assessments.).

Research output: Book/Report › Other report

TY - BOOK

T1 - Improving quality and safety and reduction of cost in the European organic and 'low input' supply food chains

AU - Nicholas, P.

N1 - RONO: 00

PY - 2009

Y1 - 2009

UR - http://hdl.handle.net/2160/9998

M3 - Other report

T3 - QLIF FOOD-CT-2003-506358 Integrated Project (IP), Food Quality and Safety, WP7.2 Socio-economic analysis of QLIF dairy research, WP7.2 Horizontal activity 2. Financial cost-benefit and socio-economic impact assessments.

BT - Improving quality and safety and reduction of cost in the European organic and 'low input' supply food chains

PB - European Commission

ER -

Nicholas P. Improving quality and safety and reduction of cost in the European organic and 'low input' supply food chains. European Commission, 2009. (QLIF FOOD-CT-2003-506358 Integrated Project (IP), Food Quality and Safety, WP7.2 Socio-economic analysis of QLIF dairy research, WP7.2 Horizontal activity 2. Financial cost-benefit and socio-economic impact assessments.).

Improving quality and safety and reduction of cost in the European organic and 'low input' supply food chains

Publication series

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