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Microbiological and chemical investigation of caviar at retail

  • Conference Proceedings “Food Science Dialog”
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Author information

Author notes

  1. Ralf-Peter Pund

    Present address: Institute for Fish and Fishery Products, Cuxhaven, Germany

Authors and Affiliations

  1. Institute of Food Hygiene, Freie Universität Berlin, Berlin, Germany

    Kathrin Oeleker, Thomas Alter, Josef Kleer, Greta Gölz, Goetz Hildebrandt & Stephan Huehn

  2. Department of Experimental Toxicology and ZEBET, Federal Institute for Risk Assessment (BfR), Berlin, Germany

    Ralf-Peter Pund

Authors
  1. Kathrin Oeleker
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  2. Thomas Alter
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  3. Josef Kleer
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  4. Ralf-Peter Pund
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  5. Greta Gölz
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  6. Goetz Hildebrandt
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  7. Stephan Huehn
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Corresponding author

Correspondence to Stephan Huehn.

Additional information

The “Food Science Dialog” took place from September 15th to 18th 2015 in Hamburg, Germany and was hosted and organized by the Hamburg University of Applied Science (HAW), the Authority of Health and Consumer Protection (BGV) and the Authority for Science and Research (BWF) in Cooperation with the University of Wageningen, Netherlands.

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Oeleker, K., Alter, T., Kleer, J. et al. Microbiological and chemical investigation of caviar at retail. J. Verbr. Lebensm. 10 (Suppl 1), 35–37 (2015). https://doi.org/10.1007/s00003-015-1002-4

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  • DOI: https://doi.org/10.1007/s00003-015-1002-4

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