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Risk assessment of “other substances” - L-cysteine and L-cystine. Opinion of the Panel on Nutrition, Dietetic Products, Novel Food and Allergy of the Norwegian Scientific Committee for Food Safety

dc.contributor.authorStrand, Tor A
dc.contributor.authorFrøyland, Livar
dc.contributor.authorHaugen, Margaretha
dc.contributor.authorHolvik, Kristin
dc.contributor.authorLøvik, Martinus
dc.contributor.authorTell, Grethe S.
dc.contributor.authorVaktskjold, Arild
dc.contributor.authorIversen, Per Ole
dc.date.accessioned2018-02-08T11:12:22Z
dc.date.available2018-02-08T11:12:22Z
dc.date.created2017-10-19T10:48:59Z
dc.date.issued2015
dc.identifier.isbn978-82-8259-175-1
dc.identifier.urihttp://hdl.handle.net/11250/2483476
dc.language.isoeng
dc.publisherNorwegian Committee for Food Safety (VKM)
dc.relation.ispartofVKM Report
dc.relation.ispartofseriesVKM Report
dc.relation.uriOpinion of the Panel on Nutrition, Dietetic Products, Novel Food and Allergy of the Norwegian Scientific Committee for Food Safety
dc.titleRisk assessment of “other substances” - L-cysteine and L-cystine. 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.pagenumber44
dc.source.issue2015: 20
dc.identifier.cristin1505824
cristin.unitcode209,0,0,0
cristin.unitnameHøgskolen i Hedmark / Høgskolen i Innlandet
cristin.ispublishedtrue
cristin.fulltextoriginal


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