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Citation: Hd. Isengard et al., Alternatives to official analytical methods used for the water determination in honey, FOOD CONTRO, 12(7), 2001, pp. 459-466

Authors: Anklam, E Radovic, B

Citation: E. Anklam et B. Radovic, Suitable analytical methods for determining the origin of European honey, AM LABORAT, 33(10), 2001, pp. 60

Authors: Contarini, G Povolo, M Toppino, PM Radovic, B Lipp, M Anklam, E

Citation: G. Contarini et al., Comparison of three different techniques for the discrimination of cheese:application to the ewe's cheese, MILCHWISSEN, 56(3), 2001, pp. 136-140

Authors: Guillou, C Lipp, M Radovic, B Reniero, F Schmidt, M Anklam, E

Citation: C. Guillou et al., Use of pyrolysis mass spectrometry in food analysis: applications in the food analysis laboratory of the European Commissions' Joint Research Centre, J AN AP PYR, 49(1-2), 1999, pp. 329-335

Authors: Aicher, S Radovic, B

Citation: S. Aicher et B. Radovic, Investigations on the influence of finger-joint geometry on tension strength of finger-jointed glulam lamellas, HOLZ ROH WE, 57(1), 1999, pp. 1-11