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Risk assessment on the use of triclosan in cosmetics. Prepared by the Scientific Committee in cooperation with the Panel on Biological Hazards and the Panel on Food Additives, Flavourings, Processing Aids, Materials in contact with Food and Cosmetics

dc.contributor.authorKrogdahl, Åshild
dc.contributor.authorAlexander, Jan
dc.contributor.authorAndersen, Lene Frost
dc.contributor.authorDybing, Erik
dc.contributor.authorFarstad, Wenche Kristin
dc.contributor.authorHeir, Even
dc.contributor.authorHusøy, Trine
dc.contributor.authorHøiby, Arne
dc.contributor.authorKapperud, Georg
dc.contributor.authorKruse, Hilde
dc.contributor.authorLassen, Jørgen Fredrik
dc.contributor.authorLie, Øyvind
dc.contributor.authorLundebye, Anne-Katrine
dc.contributor.authorLunestad, Bjørn Tore
dc.contributor.authorLøvik, Martinus
dc.contributor.authorNaterstad, Kristine
dc.contributor.authorNarvhus, Judith Ann
dc.contributor.authorNes, Ingolf
dc.contributor.authorNesbakken, Truls
dc.contributor.authorNæss, Bjørn
dc.contributor.authorPaulsen, Jan Erik
dc.contributor.authorRimstad, Espen
dc.contributor.authorRobertson, Lucy Jane
dc.contributor.authorSanner, Tore
dc.contributor.authorScheie, Anne Aamdal
dc.contributor.authorSkjerve, Eystein
dc.contributor.authorSkåre, Janneche Utne
dc.contributor.authorSteffensen, Inger-Lise
dc.contributor.authorSundheim, Leif
dc.contributor.authorWasteson, Yngvild
dc.date.accessioned2018-01-02T13:53:56Z
dc.date.available2018-01-02T13:53:56Z
dc.date.created2017-12-31T16:03:38Z
dc.date.issued2005
dc.identifier.urihttp://hdl.handle.net/11250/2474091
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/risikovurderingavbrukenavtriklosanikosmetiskeprodukter.4.645b840415d03a2fe8f129f1.html
dc.titleRisk assessment on the use of triclosan in cosmetics. Prepared by the Scientific Committee in cooperation with the Panel on Biological Hazards and the Panel on Food Additives, Flavourings, Processing Aids, Materials in contact with Food and Cosmetics
dc.typeResearch report
dc.description.versionpublishedVersion
dc.source.pagenumber5
dc.source.issue2005:05
dc.identifier.cristin1533188
cristin.unitcode192,16,1,0
cristin.unitcode192,16,2,0
cristin.unitcode192,16,3,0
cristin.unitcode192,12,0,0
cristin.unitcode192,0,0,0
cristin.unitnameInstitutt for basalfag og akvamedisin
cristin.unitnameInstitutt for mattrygghet og infeksjonsbiologi
cristin.unitnameInstitutt for produksjonsdyrmedisin
cristin.unitnameKjemi, bioteknologi og matvitenskap
cristin.unitnameNorges miljø- og biovitenskapelige universitet
cristin.ispublishedtrue
cristin.fulltextoriginal


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