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Model for assessing applications concerning food fortification. Opinion of the Scientific Panel for Nutrition, Dietetic Products, Novel Food and Allergies in the Norwegian Scientific Committee for Food Safety

dc.contributor.authorHaugen, Margaretha
dc.contributor.authorAndersen, Lene Frost
dc.contributor.authorFrøyland, Livar
dc.contributor.authorHalvorsen, Ragnhild
dc.contributor.authorJulshamn, Kåre
dc.contributor.authorMeltzer, Helle Margrete
dc.contributor.authorNarvhus, Judith
dc.contributor.authorPaulsen, Jan Erik
dc.date.accessioned2018-01-12T13:56:41Z
dc.date.available2018-01-12T13:56:41Z
dc.date.created2017-12-11T10:04:19Z
dc.date.issued2006
dc.identifier.urihttp://hdl.handle.net/11250/2477289
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/18.645b840415d03a2fe8f26af5/1500301461603/e8df9c531a.pdf
dc.titleModel for assessing applications concerning food fortification. Opinion of the Scientific Panel for Nutrition, Dietetic Products, Novel Food and Allergies in the Norwegian Scientific Committee for Food Safety
dc.typeResearch report
dc.description.versionpublishedVersion
dc.source.pagenumber11
dc.source.issue2006:12
dc.identifier.cristin1525466
cristin.unitcode192,12,0,0
cristin.unitnameKjemi, bioteknologi og matvitenskap
cristin.ispublishedtrue
cristin.fulltextoriginal


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