Vis enkel innførsel

dc.contributor.authorHolvik, Kristin
dc.contributor.authorFrøyland, Livar
dc.contributor.authorHaugen, Margaretha
dc.contributor.authorLøvik, Martinus
dc.contributor.authorStrand, Tor A
dc.contributor.authorTell, Grethe S.
dc.contributor.authorIversen, Per Ole
dc.date.accessioned2017-12-14T11:35:50Z
dc.date.available2017-12-14T11:35:50Z
dc.date.created2017-10-19T10:09:10Z
dc.date.issued2016
dc.identifier.isbn978-82-8259-193-5
dc.identifier.urihttp://hdl.handle.net/11250/2471738
dc.language.isoeng
dc.publisherNorwegian Committee for Food Safety (VKM)
dc.relation.ispartofVKM Report
dc.relation.ispartofseriesVKM Report
dc.relation.urihttps://vkm.no/download/18.645b840415d03a2fe8f2602c/1502802082645/cc084e11fc.pdf
dc.titleRisk assessment of "other substances" – L-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.pagenumber44
dc.source.issue2016: 04
dc.identifier.cristin1505803
cristin.unitcode7502,0,0,0
cristin.unitnameFolkehelseinstituttet
cristin.ispublishedtrue
cristin.fulltextoriginal


Tilhørende fil(er)

Thumbnail

Denne innførselen finnes i følgende samling(er)

Vis enkel innførsel