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Risk 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.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.issue32
dc.identifier.cristin1505819
cristin.unitcode7502,4,3,0
cristin.unitnameToksikologi og risiko
cristin.ispublishedtrue
cristin.fulltextoriginal


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