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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. Adopted 12 March 2008. Evaluation of the relevance of the Southampton study on hyperactive behaviour and artificial food colours in combination with sodium benzoate in Norway

dc.contributor.authorAlexander, Jan
dc.contributor.authorBinderup, Mona-Lisa
dc.contributor.authorDahl, Knut Helkås
dc.contributor.authorHetland, Ragna Bogen
dc.contributor.authorHusøy, Trine
dc.contributor.authorPaulsen, Jan Erik
dc.contributor.authorSanner, Tore
dc.contributor.authorSteffensen, Inger-Lise
dc.contributor.authorThrane, Vibeke
dc.date.accessioned2018-01-03T08:02:51Z
dc.date.available2018-01-03T08:02:51Z
dc.date.created2017-12-30T20:12:34Z
dc.date.issued2008
dc.identifier.isbn978-82-8082-231-4
dc.identifier.urihttp://hdl.handle.net/11250/2474187
dc.language.isoeng
dc.publisherNorwegian Scientific Committee for Food Safety (VKM)
dc.relation.ispartofVKM Report
dc.relation.ispartofseriesVKM Report
dc.relation.urihttps://vkm.no/download/18.d44969415d027c43cf16f76/1500388373915/a81fa6e1cb.pdf
dc.titleOpinion of the Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics of the Norwegian Scientific Committee for Food Safety. Adopted 12 March 2008. Evaluation of the relevance of the Southampton study on hyperactive behaviour and artificial food colours in combination with sodium benzoate in Norway
dc.typeResearch report
dc.description.versionpublishedVersion
dc.source.pagenumber12
dc.source.issue2008:12
dc.identifier.cristin1533089
cristin.unitcode192,16,0,0
cristin.unitnameVeterinærhøgskolen
cristin.ispublishedtrue
cristin.fulltextoriginal


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