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dc.contributor.authorBrouwer JGH
dc.contributor.authorHulskotte JHJ
dc.contributor.authorQuarles van Ufford CHA
dc.date.accessioned2012-12-12T20:28:19Z
dc.date.available2012-12-12T20:28:19Z
dc.date.issued1994-01-31
dc.identifier773009003
dc.identifier.urihttp://hdl.handle.net/10029/260435
dc.description.abstractAbstract niet beschikbaar
dc.description.abstractThis document on meat preparation has been published within the WESP cooperation project: the Working group Emissions of Service industries and Product use. In this project information has been collected on processes in the target groups of consumers, construction, service industries, environmental firms and recreation to get agreement about the data used by different institutes and to afford support to governmental policy on emission reduction. This document contains information on the processes, emission sources, emissions to air and water, waste, emission factors, use of energy and energy factors, emission reduction, energy conservation, research on clean technology and standards and licences.
dc.description.sponsorshipDGM/DWL-IBPC
dc.format.extent9 p
dc.language.isonl
dc.publisherWerkgroep Emissies Servicebedrijven en Produktgebruik WESP
dc.relation.ispartofRIVM Rapport 773009003 , WESP
dc.relation.urlhttp://www.rivm.nl/bibliotheek/rapporten/773009003.html
dc.subject09nl
dc.subjectafvalnl
dc.subjectemissiereductienl
dc.subjectenergiebesparingnl
dc.subjectvergunningnl
dc.subjectvoedingsmiddelenindustrienl
dc.subjectvleesnl
dc.subjectschone technologienl
dc.subjectwasteen
dc.subjectemissionen
dc.subjectenergyen
dc.subjectreductionen
dc.subjectlicenseen
dc.subjectfood processing industryen
dc.subjectmeaten
dc.subjectclean technologyen
dc.subjectbarbecueen
dc.titleVleesbereiding inclusief barbecuennl
dc.title.alternative[Meat preparation, including barbecuing.]en
dc.typeReport
dc.contributor.departmentCBS
dc.contributor.departmentRIZA
dc.contributor.departmentDGM
dc.contributor.departmentRIVM
dc.date.updated2012-12-12T20:28:19Z
html.description.abstractAbstract niet beschikbaar
html.description.abstractThis document on meat preparation has been published within the WESP cooperation project: the Working group Emissions of Service industries and Product use. In this project information has been collected on processes in the target groups of consumers, construction, service industries, environmental firms and recreation to get agreement about the data used by different institutes and to afford support to governmental policy on emission reduction. This document contains information on the processes, emission sources, emissions to air and water, waste, emission factors, use of energy and energy factors, emission reduction, energy conservation, research on clean technology and standards and licences.


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