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dc.contributor.authorHusøy, Trine
dc.contributor.authorAlexander, Jan
dc.contributor.authorAmlund, Heidi
dc.contributor.authorArukwe, Augustine
dc.contributor.authorBinderup, Mona-Lise
dc.contributor.authorBrantsæter, Anne Lise
dc.contributor.authorDahl, Knut Helkås
dc.contributor.authorEriksen, Gunnar Sundstøl
dc.contributor.authorFæste, Christiane Kruse
dc.contributor.authorGranum, Berit
dc.contributor.authorGrave, Kari
dc.contributor.authorHetland, Ragna Bogen
dc.contributor.authorKnutsen, Helle Katrine
dc.contributor.authorPaulsen, Jan Erik
dc.contributor.authorRuus, Anders
dc.contributor.authorSanner, Tore
dc.contributor.authorSteffensen, Inger-Lise
dc.contributor.authorThomsen, Cathrine
dc.contributor.authorThrane, Vibeke
dc.contributor.authorSkåre, Janneche Utne
dc.date.accessioned2017-11-06T09:02:04Z
dc.date.available2017-11-06T09:02:04Z
dc.date.created2017-11-04T13:26:45Z
dc.date.issued2012
dc.identifier.isbn978-82-8259-064-8
dc.identifier.urihttp://hdl.handle.net/11250/2464133
dc.description.abstractThe Norwegian Scientific Committee for Food Safety (Vitenskapskomiteen for mattrygghet, VKM) has on request of The Norwegian Food Safety Authority performed a risk assessment of furan intake in the Norwegian population based on the most recent national food consumption surveys. National occurrence data of furan concentrations in food were preferentially used in the risk assessment. When national data were lacking, VKM has used occurrence data of furan from other countries. The assessment has been performed by the VKM Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics and the VKM Panel on Contaminants.nb_NO
dc.language.isoengnb_NO
dc.publisherNorwegian Scientific Committee for Food Safety (VKM)nb_NO
dc.relation.ispartofVKM Report
dc.relation.ispartofseriesVKM Report;
dc.relation.urihttps://vkm.no/risikovurderinger/allevurderinger/risikovurderingavfuraninntakidennorskebefolkningen.4.175083d415c86c573b5d6eb9.html
dc.titleRisk assessment of furan exposure in the Norwegian population. Opinion of the Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics and the Panel on Contaminants of the Norwegian Scientific Committee for Food Safetynb_NO
dc.typeResearch reportnb_NO
dc.description.versionpublishedVersionnb_NO
dc.source.pagenumber107nb_NO
dc.source.issue2012:30nb_NO
dc.identifier.cristin1510940
cristin.unitcode194,66,10,0
cristin.unitnameInstitutt for biologi
cristin.ispublishedtrue
cristin.fulltextoriginal


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