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dc.contributor.authorStea, Tonje Holte
dc.contributor.authorFrøyland, Livar
dc.contributor.authorHaugen, Margaretha
dc.contributor.authorHenjum, Sigrun
dc.contributor.authorHolvik, Kristin
dc.contributor.authorLøvik, Martinus
dc.contributor.authorSkålhegg, Bjørn Steen
dc.contributor.authorStrand, Tor A
dc.contributor.authorTell, Grethe S.
dc.contributor.authorIversen, Per Ole
dc.date.accessioned2017-12-14T11:50:25Z
dc.date.available2017-12-14T11:50:25Z
dc.date.created2017-10-17T14:27:06Z
dc.date.issued2016
dc.identifier.isbn978-82-8259-249-9
dc.identifier.urihttp://hdl.handle.net/11250/2471760
dc.language.isoeng
dc.publisherNorwegian Scientific Committe for Food Safety (VKM)
dc.relation.ispartofVKM Report
dc.relation.ispartofseriesVKM Report
dc.relation.urihttps://vkm.no/download/18.645b840415d03a2fe8f25ccf/1502801553571/5acd2bd54c.pdf
dc.titleRisk assessment of "other substances" – L-serine. Opinion of the Panel on Nutrition, Dietetic Products, Novel Food and Allergy of the Norwegian Scientific Committee for Food Safety. VKM report 2016:59
dc.typeResearch report
dc.description.versionpublishedVersion
dc.source.pagenumber36
dc.source.issue2016:59
dc.identifier.cristin1505217
cristin.unitcode7502,0,0,0
cristin.unitnameFolkehelseinstituttet
cristin.ispublishedtrue
cristin.fulltextoriginal


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