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A qualitative assessment of the risks of transmission of microorganisms to humans resulting from the consumption of raw milk and raw cream in Norway. Panel for Biological Hazards, Norwegian Scientific Committee for Food Safety

dc.contributor.authorWasteson, Yngvild
dc.contributor.authorBlom, Hans
dc.contributor.authorFossum, Kåre
dc.contributor.authorHøiby, Ernst Arne
dc.contributor.authorNarvhus, Judith
dc.contributor.authorHåvarstein, Leiv Sigve
dc.contributor.authorKapperud, Georg
dc.contributor.authorLassen, Jørgen Fr
dc.contributor.authorLunestad, Bjørn Tore
dc.contributor.authorNesbakken, Truls
dc.contributor.authorRimstad, Espen
dc.contributor.authorRobertson, Lucy
dc.contributor.authorSkjerve, Eystein
dc.contributor.authorKruse, Hilde
dc.date.accessioned2018-01-12T14:04:12Z
dc.date.available2018-01-12T14:04:12Z
dc.date.created2017-12-11T09:34:29Z
dc.date.issued2006
dc.identifier.urihttp://hdl.handle.net/11250/2477292
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.d44969415d027c43cf1f75a/1500301248650/dc6299d064.pdf
dc.titleA qualitative assessment of the risks of transmission of microorganisms to humans resulting from the consumption of raw milk and raw cream in Norway. Panel for Biological Hazards, Norwegian Scientific Committee for Food Safety
dc.typeResearch report
dc.description.versionpublishedVersion
dc.source.pagenumber40
dc.source.issue2006:10
dc.identifier.cristin1525432
cristin.unitcode192,16,2,0
cristin.unitcode192,12,0,0
cristin.unitnameInstitutt for mattrygghet og infeksjonsbiologi
cristin.unitnameKjemi, bioteknologi og matvitenskap
cristin.ispublishedtrue
cristin.fulltextoriginal


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