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dc.contributor.authorFrølich, Wenche
dc.contributor.authorAndreassen, Åshild Kristine
dc.contributor.authorArukwe, Augustine
dc.contributor.authorBernhoft, Aksel
dc.contributor.authorDahl, Knut Helkås
dc.contributor.authorEckner, Karl Fredrich
dc.contributor.authorHaugen, Margaretha
dc.contributor.authorHemre, Gro Ingunn
dc.contributor.authorIversen, Per Ole
dc.contributor.authorKapperud, Georg
dc.contributor.authorKällqvist, Torsten
dc.contributor.authorKrogdahl, Åshild
dc.contributor.authorLassen, Jørgen Fr
dc.contributor.authorLunestad, Bjørn Tore
dc.contributor.authorLyche, Jan Ludvig
dc.contributor.authorNæss, Bjørn
dc.contributor.authorRosnes, Jan Thomas
dc.contributor.authorSteffensen, Inger-Lise
dc.contributor.authorSkåre, Janneche Utne
dc.contributor.authorSundheim, Leif
dc.contributor.authorTorrissen, Ole
dc.contributor.authorØsterås, Olav
dc.contributor.authorAlexander, Jan
dc.date.accessioned2017-11-13T14:09:10Z
dc.date.available2017-11-13T14:09:10Z
dc.date.created2017-11-10T10:19:40Z
dc.date.issued2014
dc.identifier.isbn978-82-8259-094-5
dc.identifier.urihttp://hdl.handle.net/11250/2465896
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.a665c1015c865cc85bb73c4/1501777215648/b186a12b17.pdf
dc.titleBenefit and risk assessment of increasing potassium by replacement of sodium chloride with potassium chloride in industrial food Production. Opinion of the Scientific Steering Committee
dc.typeResearch report
dc.description.versionpublishedVersion
dc.source.pagenumber80
dc.source.issue2013:27
dc.identifier.cristin1512855
cristin.unitcode7502,0,0,0
cristin.unitcode7502,4,3,0
cristin.unitnameFolkehelseinstituttet
cristin.unitnameToksikologi og risiko
cristin.ispublishedtrue
cristin.fulltextoriginal


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