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31
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Modification of the existing maximum residue levels for mandestrobin in apricots, cherries, peaches/nectarines and plums

Brancato, Alba et al.

EFSA journal. Volume 16:Number 1 (2018); pp n/a-n/a -- John Wiley & Sons Ltd

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32
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Modification of the existing maximum residue levels for fluazifop‐P in various products of plant and animal origin

Brancato, Alba et al.

EFSA journal. Volume 15:Number 7 (2017); pp n/a-n/a -- John Wiley & Sons Ltd

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33
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Modification of the existing maximum residue levels for fenpyrazamine in lettuces, salad plants, spinaches and similar leaves

Brancato, Alba et al.

EFSA journal. Volume 16:Number 4 (2018); pp n/a-n/a -- John Wiley & Sons Ltd

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34
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Modification of the existing maximum residue levels for fosetyl‐Al in tree nuts, pome fruit, peach and potato

Brancato, Alba et al.

EFSA journal. Volume 16:Number 2 (2018); pp n/a-n/a -- John Wiley & Sons Ltd

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35
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Modification of the existing maximum residue level for captan in cranberries

Anastassiadou, Maria et al.

EFSA journal. Volume 16:Number 12 (2018); pp n/a-n/a -- John Wiley & Sons Ltd

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36
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Modification of the existing maximum residue level for fluopyram in purslanes

Brancato, Alba et al.

EFSA journal. Volume 15:Number 9 (2017); pp n/a-n/a -- John Wiley & Sons Ltd

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37
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Modification of the existing maximum residue level for cymoxanil in beans without pods

Brancato, Alba et al.

EFSA journal. Volume 15:Number 12 (2017); pp n/a-n/a -- John Wiley & Sons Ltd

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38
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Article
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Modification of the existing maximum residue levels for flonicamid in various root crops

Brancato, Alba et al.

EFSA journal. Volume 16:Number 9 (2018, September); pp n/a-n/a -- John Wiley & Sons Ltd

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39
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Modification of the existing maximum residue levels for mandipropamid in various crops

Abdourahime, Himdata et al.

EFSA journal. Volume 17:Number 2 (2019); pp n/a-n/a -- John Wiley & Sons Ltd

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40
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Modification of the existing maximum residue level for tefluthrin in carrots

Brancato, Alba et al.

EFSA journal. Volume 15:Number 10 (2017); pp n/a-n/a -- John Wiley & Sons Ltd

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