Vis enkel innførsel

Risk assessment of histidine, methionine, S-adenosylmethionine and tryptophan. Opinion of the Panel on nutrition, dietetic products, novel food and allergy of the Norwegian Scientific Committee for Food Safety

dc.contributor.authorHaugen, Margaretha
dc.contributor.authorDierkes, Jutta
dc.contributor.authorMansoor, Mohammad Azam
dc.contributor.authorSkålhegg, Bjørn Steen
dc.contributor.authorFrølich, Wenche
dc.contributor.authorFrøyland, Livar
dc.contributor.authorHalvorsen, Ragnhild
dc.contributor.authorIversen, Per Ole
dc.contributor.authorLyche, Jan Ludvig
dc.date.accessioned2017-12-18T13:09:28Z
dc.date.available2017-12-18T13:09:28Z
dc.date.created2017-11-01T15:49:19Z
dc.date.issued2013
dc.identifier.isbn978-82-8259-079-2
dc.identifier.urihttp://hdl.handle.net/11250/2472522
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/risikovurderingavaminosyrenehistidinmetioninsadenosylmetioninogtryptofanifriform.4.175083d415c86c573b59c335.html
dc.titleRisk assessment of histidine, methionine, S-adenosylmethionine and tryptophan. Opinion of the Panel on nutrition, dietetic products, novel food and allergy of the Norwegian Scientific Committee for Food Safety
dc.typeResearch report
dc.description.versionpublishedVersion
dc.source.pagenumber34
dc.source.issue2013:10
dc.identifier.cristin1509971
cristin.unitcode192,16,2,0
cristin.unitnameInstitutt for mattrygghet og infeksjonsbiologi
cristin.ispublishedtrue
cristin.fulltextoriginal


Tilhørende fil(er)

Thumbnail
Filnavn:
Haugen_2013_Ris.pdf
Størrelse:
626.4Kb
Format:
PDF
Åpne

Denne innførselen finnes i følgende samling(er)

Vis enkel innførsel