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Risk assessment of histidine, methionine, S-adenosylmethionine and tryptophan. Opinion of the Panel on nutrition, dietetic products, novel food and allergy of the Norwegian Scientific Committee for Food Safety

dc.contributor.authorHaugen, Margaretha
dc.contributor.authorDierkes, Jutta
dc.contributor.authorMansoor, Mohammad Azam
dc.contributor.authorSkålhegg, Bjørn Steen
dc.contributor.authorFrølich, Wenche
dc.contributor.authorFrøyland, Livar
dc.contributor.authorHalvorsen, Ragnhild
dc.contributor.authorIversen, Per Ole
dc.contributor.authorLyche, Jan Ludvig
dc.date.accessioned2017-11-13T14:22:24Z
dc.date.available2017-11-13T14:22:24Z
dc.date.created2017-11-01T15:49:19Z
dc.date.issued2013
dc.identifier.isbn978-82-8259-079-2
dc.identifier.urihttp://hdl.handle.net/11250/2465966
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/risikovurderingavaminosyrenehistidinmetioninsadenosylmetioninogtryptofanifriform.4.175083d415c86c573b59c335.html
dc.titleRisk assessment of histidine, methionine, S-adenosylmethionine and tryptophan. Opinion of the Panel on nutrition, dietetic products, novel food and allergy of the Norwegian Scientific Committee for Food Safety
dc.typeResearch report
dc.description.versionpublishedVersion
dc.source.pagenumber34
dc.source.issue10
dc.identifier.cristin1509971
cristin.unitcode7502,0,0,0
cristin.unitnameFolkehelseinstituttet
cristin.ispublishedtrue
cristin.fulltextoriginal


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