Benefit and risk assessment of iodization of household salt and salt used in bread and bakery products. Scientific opinion of the Panel on Nutrition, Dietetic Products, Novel Food and Allergy of the Norwegian Scientific Committee for Food and Environment

Henjum, Sigrun; Brantsæter, Anne Lise; Holvik, Kristin; Lillegaard, Inger Therese Laugsand; Mangschou, Bente; Parr, Christine Louise; Starrfelt, Jostein; Stea, Tonje Holte; Strand, Tor A; Andersen, Lene Frost; Dahl, Lisbeth; Dalen, Knut Tomas; Løvik, Martinus; Ulven, Stine Marie
Report
Published version
Thumbnail
Åpne
Permanent lenke
https://hdl.handle.net/11250/2732208
Utgivelsesdato
2020
Metadata
Vis full innførsel
Samlinger
Originalversjon
VKM Report. 2020, 2020 (5), 1-312.  
Tidsskrift
VKM Report