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dc.contributor.authorBodin, Johanna Eva
dc.contributor.authorThorstensen, Tage
dc.contributor.authorAlsheikh, Muath K
dc.contributor.authorBasic, Dean
dc.contributor.authorEdvardsen, Rolf Brudvik
dc.contributor.authorDalen, Knut Tomas
dc.contributor.authordas Neves, Carlos Gonçalo
dc.contributor.authorDuale, Nur
dc.contributor.authorEklo, Ole Martin
dc.contributor.authorErgon, Åshild Gunilla
dc.contributor.authorJevnaker, Anne-Marthe Ganes
dc.contributor.authorHindar, Kjetil
dc.contributor.authorHåvarstein, Leiv Sigve
dc.contributor.authorMalmstrøm, Martin
dc.contributor.authorNielsen, Kaare Magne
dc.contributor.authorOlsen, Siri Lie
dc.contributor.authorRueness, Eli Knispel
dc.contributor.authorSanden, Monica
dc.contributor.authorSipinen, Ville Erling
dc.contributor.authorVikse, Rose
dc.contributor.authorvon Krogh, Kristine
dc.contributor.authorVåge, Dag Inge
dc.contributor.authorWargelius, Anna
dc.contributor.authorWendell, Micael
dc.contributor.authorYazdankhah, Siamak Pour
dc.contributor.authorAlexander, Jan
dc.contributor.authorBruzell, Ellen Merete
dc.contributor.authorHemre, Gro Ingunn
dc.contributor.authorVandvik, Vigdis
dc.contributor.authorAgdestein, Angelika
dc.contributor.authorElvevoll, Edel O.
dc.contributor.authorHessen, Dag Olav
dc.contributor.authorHofshagen, Merete
dc.contributor.authorHusøy, Trine
dc.contributor.authorKnutsen, Helle Katrine
dc.contributor.authorKrogdahl, Åshild
dc.contributor.authorNilsen, Asbjørn Magne
dc.contributor.authorRafoss, Trond
dc.contributor.authorSkjerdal, Olaug Taran
dc.contributor.authorSteffensen, Inger-Lise Karin
dc.contributor.authorStrand, Tor Arne
dc.contributor.authorVelle, Gaute
dc.contributor.authorWasteson, Yngvild
dc.date.accessioned2022-06-28T10:53:31Z
dc.date.available2022-06-28T10:53:31Z
dc.date.created2022-01-11T12:03:29Z
dc.date.issued2021
dc.identifier.citationVKM Report. 2021, (18), .en_US
dc.identifier.issn2535-4019
dc.identifier.urihttps://hdl.handle.net/11250/3001290
dc.description.abstractThe Norwegian Scientific Committee for Food and Environment (VKM) initiated this work to examine the extent to which organisms developed by genome-editing technologies pose new challenges in terms of risk assessment. This report considers whether the risk assessment guidance on genetically modified organisms, developed by the European Food Safety Authority (EFSA), can be applied to evaluate potential risks of organisms developed by genome editing.en_US
dc.language.isoengen_US
dc.publisherVitenskapskomiteen for mat og miljøen_US
dc.relation.urihttps://vkm.no/english/riskassessments/allpublications/crisprandothergenomeeditingtechniquesimplicationsforriskassessment.4.581a91ee16d1a06e872a6bca.html
dc.titleGenome editing in food and feed production – implications for risk assessmenten_US
dc.typePeer revieweden_US
dc.typeJournal articleen_US
dc.description.versionacceptedVersionen_US
dc.source.pagenumber291en_US
dc.source.journalVKM Reporten_US
dc.source.issue18en_US
dc.identifier.cristin1978223
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode1


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