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Isomaltulose – vurderinger fra Advisory Committee for Novel Foods and Processes og Federal Institute for Risk Assessment

dc.contributor.authorHaugen, Margaretha
dc.contributor.authorAndersen, Lene Frost
dc.contributor.authorFrøyland, Livar
dc.contributor.authorHalvorsen, Ragnhild
dc.contributor.authorJulshamn, Kåre
dc.contributor.authorMeltzer, Helle Margrete
dc.contributor.authorNarvhus, Judith
dc.contributor.authorPaulsen, Jan Erik
dc.contributor.authorMangschou, Bente
dc.date.accessioned2017-12-13T13:58:04Z
dc.date.available2017-12-13T13:58:04Z
dc.date.created2017-12-06T12:08:24Z
dc.date.issued2006
dc.identifier.urihttp://hdl.handle.net/11250/2471311
dc.language.isonob
dc.publisherNorwegian Scientific Committee for Food Safety (VKM)
dc.relation.ispartofVKM Report
dc.relation.ispartofseriesVKM Report
dc.relation.urihttps://vkm.no/download/18.59777ce315d3abb23512a273/1500306168371/40ab6ee212.pdf
dc.titleIsomaltulose – vurderinger fra Advisory Committee for Novel Foods and Processes og Federal Institute for Risk Assessment
dc.typeResearch report
dc.description.versionpublishedVersion
dc.source.pagenumber2
dc.source.issue31
dc.identifier.cristin1523478
cristin.unitcode7502,0,0,0
cristin.unitcode7502,4,0,0
cristin.unitnameFolkehelseinstituttet
cristin.unitnameSmittevern, miljø og helse
cristin.ispublishedtrue
cristin.fulltextoriginal


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