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Isomaltulose – vurderinger fra Advisory Committee for Novel Foods and Processes og Federal Institute for Risk Assessment

dc.contributor.authorHaugen, Margaretha
dc.contributor.authorAndersen, Lene Frost
dc.contributor.authorFrøyland, Livar
dc.contributor.authorHalvorsen, Ragnhild
dc.contributor.authorJulshamn, Kåre
dc.contributor.authorMeltzer, Helle Margrete
dc.contributor.authorNarvhus, Judith
dc.contributor.authorPaulsen, Jan Erik
dc.contributor.authorMangschou, Bente
dc.date.accessioned2017-12-11T14:39:24Z
dc.date.available2017-12-11T14:39:24Z
dc.date.created2017-12-06T12:08:24Z
dc.date.issued2006
dc.identifier.urihttp://hdl.handle.net/11250/2470443
dc.language.isonob
dc.publisherNorwegian Scientific Committee for Food Safety (VKM)
dc.relation.ispartofVKM Report
dc.relation.ispartofseriesVKM Report
dc.relation.urihttps://vkm.no/download/18.59777ce315d3abb23512a273/1500306168371/40ab6ee212.pdf
dc.titleIsomaltulose – vurderinger fra Advisory Committee for Novel Foods and Processes og Federal Institute for Risk Assessment
dc.typeResearch report
dc.description.versionpublishedVersion
dc.source.pagenumber2
dc.source.issue2006:31
dc.identifier.cristin1523478
cristin.unitcode192,12,0,0
cristin.unitnameKjemi, bioteknologi og matvitenskap
cristin.ispublishedtrue
cristin.fulltextoriginal


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