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dc.contributor.authorLøvik, Martinus
dc.contributor.authorFrøyland, Livar
dc.contributor.authorHaugen, Margaretha
dc.contributor.authorHolvik, Kristin
dc.contributor.authorSkålhegg, Bjørn Steen
dc.contributor.authorStea, Tonje Holte
dc.contributor.authorStrand, Tor A
dc.contributor.authorTell, Grethe S.
dc.contributor.authorIversen, Per Ole
dc.date.accessioned2017-12-14T11:49:23Z
dc.date.available2017-12-14T11:49:23Z
dc.date.created2017-10-19T08:32:55Z
dc.date.issued2016
dc.identifier.isbn978-82-8259-215-4
dc.identifier.urihttp://hdl.handle.net/11250/2471753
dc.language.isoeng
dc.publisherNorwegian Committee for Food Safety (VKM)
dc.relation.ispartofVKM Report
dc.relation.ispartofseriesVKM Report
dc.relation.urihttps://vkm.no/download/18.645b840415d03a2fe8f26029/1502799994850/8ce2799120.pdf
dc.titleRisk assessment of "other substances" - L-glutamine and L-glutamic acid. 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.pagenumber57
dc.source.issue25
dc.identifier.cristin1505757
cristin.unitcode7502,0,0,0
cristin.unitnameFolkehelseinstituttet
cristin.ispublishedtrue
cristin.fulltextoriginal


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