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Classification of Food and Feed Commodities (Codex Alimentarius) (951) |
Indoles - Residual 0.50 (μmol g−1 DW) Brassica oleracea Brocolli (italica) Peto no. 5 Summer 1996 |
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Indoles - Residual 0.90 (μmol g−1 DW) Brassica oleracea Brocolli (italica) Peto no. 6 Summer 1996 |
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Indoles - Residual 2.40 (μmol g−1 DW) Brassica oleracea Brocolli (italica) Peto no. 7 Summer 1996 |
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Indoles - Residual 0.50 (μmol g−1 DW) Brassica oleracea Brocolli (italica) Peto no. 8 Summer 1996 |
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Indoles - Residual 4.20 (μmol g−1 DW) Brassica oleracea Brocolli (italica) Peto no. 10 Summer 1996 |
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Indoles - Residual 0.80 (μmol g−1 DW) Brassica oleracea Brocolli (italica) Peto no. 11 Summer 1996 |
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all 951 items... |
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Food Classification for Food Additives (Codex Alimentarius) (951) |
Indoles - Residual 0.50 (μmol g−1 DW) Brassica oleracea Brocolli (italica) Peto no. 5 Summer 1996 |
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Indoles - Residual 0.90 (μmol g−1 DW) Brassica oleracea Brocolli (italica) Peto no. 6 Summer 1996 |
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Indoles - Residual 2.40 (μmol g−1 DW) Brassica oleracea Brocolli (italica) Peto no. 7 Summer 1996 |
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Indoles - Residual 0.50 (μmol g−1 DW) Brassica oleracea Brocolli (italica) Peto no. 8 Summer 1996 |
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Indoles - Residual 4.20 (μmol g−1 DW) Brassica oleracea Brocolli (italica) Peto no. 10 Summer 1996 |
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Indoles - Residual 0.80 (μmol g−1 DW) Brassica oleracea Brocolli (italica) Peto no. 11 Summer 1996 |
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all 951 items... |
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Global Product Classification (GS1 GPC) (951) |
Indoles - Residual 0.50 (μmol g−1 DW) Brassica oleracea Brocolli (italica) Peto no. 5 Summer 1996 |
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Indoles - Residual 0.90 (μmol g−1 DW) Brassica oleracea Brocolli (italica) Peto no. 6 Summer 1996 |
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Indoles - Residual 2.40 (μmol g−1 DW) Brassica oleracea Brocolli (italica) Peto no. 7 Summer 1996 |
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Indoles - Residual 0.50 (μmol g−1 DW) Brassica oleracea Brocolli (italica) Peto no. 8 Summer 1996 |
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Indoles - Residual 4.20 (μmol g−1 DW) Brassica oleracea Brocolli (italica) Peto no. 10 Summer 1996 |
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Indoles - Residual 0.80 (μmol g−1 DW) Brassica oleracea Brocolli (italica) Peto no. 11 Summer 1996 |
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all 951 items... |
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