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Comments from the Norwegian Scientific Committee for Food Safety (VKM) on various position documents related to risk assessment of parabens in 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.contributor.authorSteffensen, Inger-Lise
dc.contributor.authorAlexander, Jan
dc.contributor.authorDahl, Knut Helkås
dc.contributor.authorGranum, Berit
dc.contributor.authorHetland, Ragna Bogen
dc.contributor.authorHusøy, Trine
dc.contributor.authorPaulsen, Jan Erik
dc.contributor.authorThrane, Vibeke
dc.date.accessioned2017-12-15T08:08:42Z
dc.date.available2017-12-15T08:08:42Z
dc.date.created2017-11-15T10:52:56Z
dc.date.issued2011
dc.identifier.isbn978-82-8259-040-2
dc.identifier.urihttp://hdl.handle.net/11250/2472001
dc.language.isoeng
dc.publisherNorwegian Comittee for Food Safety (VKM)
dc.relation.ispartofVKM Report
dc.relation.ispartofseriesVKM Report
dc.relation.urihttps://vkm.no/download/18.a665c1015c865cc85bac590/1501504557989/ea0200a976.pdf
dc.titleComments from the Norwegian Scientific Committee for Food Safety (VKM) on various position documents related to risk assessment of parabens in 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.pagenumber7
dc.source.issue2011:22
dc.identifier.cristin1514294
cristin.unitcode192,16,2,0
cristin.unitcode192,16,0,0
cristin.unitnameInstitutt for mattrygghet og infeksjonsbiologi
cristin.unitnameVeterinærhøgskolen
cristin.ispublishedtrue
cristin.fulltextoriginal


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