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Risk assessment of "other substances" – L-Carnitine and L-Carnitine-L-tartrate. Opinion of the Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics of the Norwegian Scientific Committee for Food Safety

dc.contributor.authorBruzell, Ellen Merete
dc.contributor.authorGranum, Berit
dc.contributor.authorHetland, Ragna Bogen
dc.contributor.authorHusøy, Trine
dc.contributor.authorRohloff, Jens
dc.contributor.authorWicklund, Trude
dc.contributor.authorSteffensen, Inger-Lise
dc.date.accessioned2017-12-14T11:32:30Z
dc.date.available2017-12-14T11:32:30Z
dc.date.created2017-10-19T12:51:57Z
dc.date.issued2015
dc.identifier.isbn978-82-8259-179-9
dc.identifier.urihttp://hdl.handle.net/11250/2471719
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/andrestoffer/lkarnitinogllarnitinltartratikosttilskudd.4.761cd04215dabef8a9e83d3b.html
dc.titleRisk assessment of "other substances" – L-Carnitine and L-Carnitine-L-tartrate. Opinion of the Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics of the Norwegian Scientific Committee for Food Safety
dc.typeResearch report
dc.description.versionpublishedVersion
dc.source.pagenumber47
dc.source.issue24
dc.identifier.cristin1505919
cristin.unitcode7502,4,3,0
cristin.unitnameToksikologi og risiko
cristin.ispublishedtrue
cristin.fulltextoriginal


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