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dc.contributor.authorAmlund, Heidi
dc.contributor.authorGranum, Berit
dc.contributor.authorRuus, Anders
dc.contributor.authorLillegaard, Inger Therese L.
dc.contributor.authorSteffensen, Inger-Lise
dc.contributor.authorAlexander, Jan
dc.contributor.authorBinderup, Mona-Lise
dc.contributor.authorDahl, Knut Helkås
dc.contributor.authorHetland, Ragna Bogen
dc.contributor.authorHusøy, Trine
dc.contributor.authorPaulsen, Jan Erik
dc.contributor.authorSanner, Tore
dc.contributor.authorThrane, Vibeke
dc.contributor.authorArukwe, Augustine
dc.contributor.authorBrantsæter, Anne Lise
dc.contributor.authorEriksen, Gunnar Sundstøl
dc.contributor.authorFæste, Christiane Kruse
dc.contributor.authorKnutsen, Helle Katrine
dc.contributor.authorThomsen, Cathrine
dc.contributor.authorSkåre, Janneche Utne
dc.date.accessioned2017-11-06T09:43:11Z
dc.date.available2017-11-06T09:43:11Z
dc.date.created2017-11-04T13:14:08Z
dc.date.issued2013
dc.identifier.isbn978-82-8259-088-4
dc.identifier.urihttp://hdl.handle.net/11250/2464153
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 aluminium exposure though food and the use of cosmetic products in the Norwegian population. The assessment was 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/english/riskassessments/allpublications/riskassessmentoftheexposuretoaluminiumthroughfoodandtheuseofcosmeticproductsinthenorwegianpopulation.4.27ef9ca915e07938c3b2bb8b.html
dc.titleRisk assessment of the exposure to aluminium through food and the use of cosmetic products in the Norwegian population. Opinion of the Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics and of the Panel on Contaminants of the Norwegian Scientific Committee for Food Safetynb_NO
dc.typeResearch reportnb_NO
dc.description.versionpublishedVersionnb_NO
dc.source.pagenumber63nb_NO
dc.source.issue2013:20nb_NO
dc.identifier.cristin1510939
cristin.unitcode194,66,10,0
cristin.unitnameInstitutt for biologi
cristin.ispublishedtrue
cristin.fulltextoriginal


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