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dc.contributor.authorStrand, Tor A
dc.contributor.authorLillegaard, Inger Therese L.
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.authorStea, Tonje Holte
dc.contributor.authorIversen, Per Ole
dc.date.accessioned2017-12-14T11:51:45Z
dc.date.available2017-12-14T11:51:45Z
dc.date.created2017-10-17T12:29:29Z
dc.date.issued2017
dc.identifier.isbn978-82-8259-262-8
dc.identifier.urihttp://hdl.handle.net/11250/2471770
dc.language.isoeng
dc.publisherNorwegian Scientific Committee for Food Safety
dc.relation.ispartofVKM Report
dc.relation.ispartofseriesVKM Report
dc.relation.urihttps://vkm.no/download/18.645b840415d03a2fe8f26463/1499329995972/f91742ac27.pdf
dc.titleAssessment of iron intake in relation to tolerable upper intake Levels. Opinion of the Panel on Nutrition, Dietetic Products, Novel Food and Allergy of the Norwegian Scientific Committee for Food Safety. VKM report 2017:5
dc.typeResearch report
dc.description.versionpublishedVersion
dc.source.pagenumber28
dc.source.issue2017:5
dc.identifier.cristin1505150
cristin.unitcode7502,1,0,0
cristin.unitcode7502,0,0,0
cristin.unitnameVitenskapskomiteen for mattrygghet
cristin.unitnameFolkehelseinstituttet
cristin.ispublishedtrue
cristin.fulltextoriginal


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