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Risk 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.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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