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Response from The Norwegian Scientific Committee for Food Safety, Panel of nutrition, dietetic products, novel food and allergy, on the Discussion Paper on setting of maximum and minimum amounts for vitamins and minerals in foodstuffs.

dc.contributor.authorHaugen, Margaretha
dc.contributor.authorAndersen, Lene Frost
dc.contributor.authorFrøyland, Livar
dc.contributor.authorHalvorsen, Ragnhild
dc.contributor.authorJulshamn, Kåre
dc.contributor.authorMeltzer, Helle Margrete
dc.contributor.authorNarvhus, Judith
dc.contributor.authorPaulsen, Jan Erik
dc.date.accessioned2018-03-05T13:28:36Z
dc.date.available2018-03-05T13:28:36Z
dc.date.created2017-12-06T12:00:08Z
dc.date.issued2006
dc.identifier.urihttp://hdl.handle.net/11250/2488696
dc.language.isoeng
dc.publisherNorwegian Scientific Committee for Food Safety (VKM)
dc.relation.ispartofVKM Report
dc.relation.ispartofseriesVKM Report
dc.relation.urihttps://vkm.no/download/18.2994e95b15cc5450716d6465/1500308085312/915ef00644.pdf
dc.titleResponse from The Norwegian Scientific Committee for Food Safety, Panel of nutrition, dietetic products, novel food and allergy, on the Discussion Paper on setting of maximum and minimum amounts for vitamins and minerals in foodstuffs.
dc.typeResearch report
dc.description.versionpublishedVersion
dc.source.pagenumber4
dc.source.issue2006:39
dc.identifier.cristin1523474
cristin.ispublishedtrue
cristin.fulltextoriginal


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