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dc.contributor.authorPaulsen, Jan Erik
dc.contributor.authorHalvorsen, Ragnhild
dc.contributor.authorGranum, Berit
dc.contributor.authorLøvik, Martinus
dc.contributor.authorOlsen, Anne Olaug
dc.date.accessioned2017-12-13T08:43:15Z
dc.date.available2017-12-13T08:43:15Z
dc.date.created2017-11-22T15:15:03Z
dc.date.issued2009
dc.identifier.isbn978-82-8082-298-7
dc.identifier.urihttp://hdl.handle.net/11250/2470953
dc.language.isoeng
dc.publisherNorwegian Scientific Committee for Food Safety (VKM)
dc.relation.ispartofVKM Report
dc.relation.ispartofseriesVKM Report
dc.relation.urihttps://vkm.no/download/18.2994e95b15cc545071635494/1501167574463/60ba3e8fe1.pdf
dc.titleSensitisation caused by exposure to cosmetic products. Opinion of the Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics of the Norwegian Scientific Committee for Food Safety
dc.typeResearch report
dc.description.versionpublishedVersion
dc.source.pagenumber42
dc.source.issue2009:01
dc.identifier.cristin1517328
cristin.unitcode192,16,2,0
cristin.unitnameInstitutt for mattrygghet og infeksjonsbiologi
cristin.ispublishedtrue
cristin.fulltextoriginal


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