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dc.contributor.authorHolvik, Kristin
dc.contributor.authorIversen, Per Ole
dc.contributor.authorVaktskjold, Arild
dc.contributor.authorFrøyland, Livar
dc.contributor.authorHaugen, Margaretha
dc.contributor.authorLøvik, Martinus
dc.contributor.authorSkålhegg, Bjørn Steen
dc.contributor.authorStea, Tonje Holte
dc.contributor.authorStrand, Tor A
dc.contributor.authorTell, Grethe S.
dc.date.accessioned2018-02-08T11:37:42Z
dc.date.available2018-02-08T11:37:42Z
dc.date.created2017-10-19T08:52:19Z
dc.date.issued2016
dc.identifier.isbn978-82-8259-214-7
dc.identifier.urihttp://hdl.handle.net/11250/2483491
dc.language.isoeng
dc.publisherNorwegian Scientific Committee for Food Safety
dc.relation.ispartofVKM Report
dc.relation.ispartofseriesVKM Report
dc.relation.urihttps://vkm.no/download/18.645b840415d03a2fe8f2600f/1502800356013/fde7c9e691.pdf
dc.titleRisk assessment of "other substances" – L-histidine. 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.pagenumber31
dc.source.issue2016: 24
dc.identifier.cristin1505764
cristin.unitcode209,0,0,0
cristin.unitnameHøgskolen i Hedmark / Høgskolen i Innlandet
cristin.ispublishedtrue
cristin.fulltextoriginal


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