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Risk assessment of butylated hydroxytoluene (BHT). Opinion of the Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food, and Cosmetics of the Norwegian Scientific Committee for Food and Environment

dc.contributor.authorHusøy, Trine
dc.contributor.authorAndreassen, Monica
dc.contributor.authorLillegaard, Inger Therese L.
dc.contributor.authorMathisen, Gro Haarklou
dc.contributor.authorRohloff, Jens
dc.contributor.authorStarrfelt, Jostein
dc.contributor.authorCarlsen, Monica Hauger
dc.contributor.authorDevold, Tove Gulbrandsen
dc.contributor.authorGranum, Berit
dc.contributor.authorRasinger, Josef Daniel
dc.contributor.authorSvendsen, Camilla
dc.contributor.authorBruzell, Ellen Merete
dc.date.accessioned2021-03-18T13:21:20Z
dc.date.available2021-03-18T13:21:20Z
dc.date.created2019-09-19T12:52:36Z
dc.date.issued2019
dc.identifier.isbn978-82-8259-331-1
dc.identifier.urihttps://hdl.handle.net/11250/2734254
dc.language.isoengen_US
dc.publisherNorwegian Scientific Committee for Food and Environment (VKM)en_US
dc.relation.ispartofVKM Report
dc.relation.ispartofseriesVKM Report;
dc.relation.urihttps://vkm.no/download/18.7d363f6e16d16151068c28c3/1568877793802/Risk%20assessment%20of%20butylated%20hydroxytoluene%20(BHT).pdf
dc.subjectBHTen_US
dc.subjectEksponeringen_US
dc.subjectExposureen_US
dc.subjectMatvareren_US
dc.subjectFoodsen_US
dc.subjectRisikovurderingen_US
dc.subjectRisk assessmenten_US
dc.subjectLuften_US
dc.subjectAiren_US
dc.titleRisk assessment of butylated hydroxytoluene (BHT). Opinion of the Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food, and Cosmetics of the Norwegian Scientific Committee for Food and Environmenten_US
dc.typeResearch reporten_US
dc.description.versionpublishedVersionen_US
dc.source.pagenumber128en_US
dc.source.issue2019:15en_US
dc.identifier.cristin1726716
cristin.unitcode192,12,0,0
cristin.unitnameKjemi, bioteknologi og matvitenskap
cristin.ispublishedtrue
cristin.fulltextoriginal


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