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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.accessioned2017-12-14T11:34:03Z
dc.date.available2017-12-14T11:34:03Z
dc.date.created2017-10-19T10:40:25Z
dc.date.issued2016
dc.identifier.isbn978-82-8259-222-2
dc.identifier.urihttp://hdl.handle.net/11250/2471727
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/18.645b840415d03a2fe8f2600e/1502798517545/7d434e9cc3.pdf
dc.titleRisk assessment of other substances – Curcumin. 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.pagenumber59
dc.source.issue2016:32
dc.identifier.cristin1505819
cristin.unitcode7502,4,3,0
cristin.unitnameToksikologi og risiko
cristin.ispublishedtrue
cristin.fulltextoriginal


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