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dc.contributor.authorFrøyland, Livar
dc.contributor.authorBentsen, Håvard
dc.contributor.authorGraff, Ingvild Eide
dc.contributor.authorHemre, Gro Ingunn
dc.contributor.authorMyhrstad, Mari
dc.contributor.authorNerland, Audun Helge
dc.contributor.authorNæss, Bjørn
dc.contributor.authorPaulsen, Jan Erik
dc.contributor.authorRetterstøl, Kjetil
dc.contributor.authorSkåre, Janneche Utne
dc.contributor.authorSteffensen, Inger-Lise
dc.contributor.authorSundheim, Leif
dc.contributor.authorSverdrup, Line Emilie
dc.contributor.authorTorrissen, Ole
dc.contributor.authorUlven, Stine Marie
dc.contributor.authorØsterås, Olav
dc.contributor.authorAlexander, Jan
dc.date.accessioned2017-11-13T14:06:57Z
dc.date.available2017-11-13T14:06:57Z
dc.date.created2017-11-10T12:19:19Z
dc.date.issued2011
dc.identifier.isbn978-82-8082-365-6
dc.identifier.urihttp://hdl.handle.net/11250/2465890
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/helseogmiljorisikovurderingavplantevernmiddeletcentium.4.a665c1015c865cc85babecb.html
dc.titleEvaluation of negative and positive health effects of n-3 fatty acids as constituents of food supplements and fortified Foods. Opinion of the Steering Committee of the Norwegian Scientific Committee for Food Safety
dc.typeResearch report
dc.description.versionpublishedVersion
dc.source.pagenumber88
dc.source.issue2011:14
dc.identifier.cristin1512918
cristin.unitcode7502,4,3,0
cristin.unitnameToksikologi og risiko
cristin.ispublishedtrue
cristin.fulltextoriginal


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