Vis enkel innførsel

dc.contributor.authorHetland, Ragna Bogen
dc.contributor.authorBruzell, Ellen Merete
dc.contributor.authorGranum, Berit
dc.contributor.authorHusøy, Trine
dc.contributor.authorRohloff, Jens
dc.contributor.authorWicklund, Trude
dc.contributor.authorSteffensen, Inger-Lise
dc.date.accessioned2017-12-19T13:39:00Z
dc.date.available2017-12-19T13:39:00Z
dc.date.created2017-10-19T11:32:57Z
dc.date.issued2016
dc.identifier.isbn978-82-8259-190-4
dc.identifier.urihttp://hdl.handle.net/11250/2472984
dc.language.isoeng
dc.publisherNorwegian Scientific Committee for Food Safety
dc.relation.ispartofVKM Report
dc.relation.ispartofseriesVKM Report
dc.relation.urihttps://vkm.no/download/18.645b840415d03a2fe8f26046/1502711467329/3a740f8442.pdf
dc.titleRisk assessment of “other substances” – Inulin. 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.pagenumber42
dc.source.issue2016:01
dc.identifier.cristin1505874
cristin.unitcode192,12,0,0
cristin.unitnameKjemi, bioteknologi og matvitenskap
cristin.ispublishedtrue
cristin.fulltextoriginal


Tilhørende fil(er)

Thumbnail

Denne innførselen finnes i følgende samling(er)

Vis enkel innførsel