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Risk assessment of coumarin intake in the Norwegian population. 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.authorBinderup, Mona-Lise
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.authorSanner, Tore
dc.contributor.authorThrane, Vibeke
dc.date.accessioned2017-12-15T08:44:12Z
dc.date.available2017-12-15T08:44:12Z
dc.date.created2017-11-12T14:09:19Z
dc.date.issued2010
dc.identifier.isbn978-82-8259-005-1
dc.identifier.urihttp://hdl.handle.net/11250/2472041
dc.language.isoeng
dc.publisherNorwegian Scientific Committee for Food Safety (VKM)
dc.relation.ispartofVKM Report
dc.relation.ispartofseriesVKM Report
dc.relation.urihttps://vkm.no/risikovurderinger/allevurderinger/risikovurderingavinntaketavkumarinidennorskebefolkningen.4.a665c1015c865cc85bdf8cb.html
dc.titleRisk assessment of coumarin intake in the Norwegian population. 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.pagenumber68
dc.source.issue2010:33
dc.identifier.cristin1513252
cristin.unitcode192,16,0,0
cristin.unitnameVeterinærhøgskolen
cristin.ispublishedtrue
cristin.fulltextoriginal


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