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dc.contributor.authorHusøy, Trine
dc.contributor.authorAlexander, Jan
dc.contributor.authorAmlund, Heidi
dc.contributor.authorArukwe, Augustine
dc.contributor.authorBinderup, Mona-Lise
dc.contributor.authorBrantsæter, Anne Lise
dc.contributor.authorDahl, Knut Helkås
dc.contributor.authorEriksen, Gunnar Sundstøl
dc.contributor.authorFæste, Christiane Kruse
dc.contributor.authorGranum, Berit
dc.contributor.authorGrave, Kari
dc.contributor.authorHetland, Ragna Bogen
dc.contributor.authorKnutsen, Helle Katrine
dc.contributor.authorPaulsen, Jan Erik
dc.contributor.authorRuus, Anders
dc.contributor.authorSanner, Tore
dc.contributor.authorSteffensen, Inger-Lise
dc.contributor.authorThomsen, Cathrine
dc.contributor.authorThrane, Vibeke
dc.contributor.authorSkåre, Janneche Utne
dc.date.accessioned2017-12-18T09:42:18Z
dc.date.available2017-12-18T09:42:18Z
dc.date.created2017-11-04T13:26:45Z
dc.date.issued2012
dc.identifier.isbn978-82-8259-064-8
dc.identifier.urihttp://hdl.handle.net/11250/2472327
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/risikovurderingavfuraninntakidennorskebefolkningen.4.175083d415c86c573b5d6eb9.html
dc.titleRisk assessment of furan exposure in the Norwegian population. Opinion of the Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics and the Panel on Contaminants of the Norwegian Scientific Committee for Food Safety
dc.typeResearch report
dc.description.versionpublishedVersion
dc.source.pagenumber107
dc.source.issue2012:30
dc.identifier.cristin1510940
cristin.unitcode192,16,0,0
cristin.unitcode192,16,2,0
cristin.unitnameVeterinærhøgskolen
cristin.unitnameInstitutt for mattrygghet og infeksjonsbiologi
cristin.ispublishedtrue
cristin.fulltextoriginal


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