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Risk assessment of "other substances" – L-Carnitine and L-Carnitine-L-tartrate. 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.authorBruzell, Ellen Merete
dc.contributor.authorGranum, Berit
dc.contributor.authorHetland, Ragna Bogen
dc.contributor.authorHusøy, Trine
dc.contributor.authorRohloff, Jens
dc.contributor.authorWicklund, Trude
dc.contributor.authorSteffensen, Inger-Lise
dc.date.accessioned2017-12-19T13:36:19Z
dc.date.available2017-12-19T13:36:19Z
dc.date.created2017-10-19T12:51:57Z
dc.date.issued2015
dc.identifier.isbn978-82-8259-179-9
dc.identifier.urihttp://hdl.handle.net/11250/2472977
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/andrestoffer/lkarnitinogllarnitinltartratikosttilskudd.4.761cd04215dabef8a9e83d3b.html
dc.titleRisk assessment of "other substances" – L-Carnitine and L-Carnitine-L-tartrate. 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.pagenumber47
dc.source.issue2015:24
dc.identifier.cristin1505919
cristin.unitcode192,12,0,0
cristin.unitnameKjemi, bioteknologi og matvitenskap
cristin.ispublishedtrue
cristin.fulltextoriginal


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