A ranking method of chemical substances in foods for prioritisation of monitoring, based on health risk and knowledge gaps

Mathisen, Gro Haarklou; Alexander, Jan; Fæste, Christiane Kruse; Husøy, Trine; Knutsen, Helle Katrine; Ørnsrud, Robin; Steffensen, Inger-Lise
Peer reviewed, Journal article
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https://hdl.handle.net/11250/2726962
Date
2020
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Original version
Food Research International. 2020, 137:109499 1-13.   10.1016/j.foodres.2020.109499
Journal
Food Research International