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Assessment of iron intake in relation to tolerable upper intake Levels. Opinion of the Panel on Nutrition, Dietetic Products, Novel Food and Allergy of the Norwegian Scientific Committee for Food Safety

dc.contributor.authorStrand, Tor A
dc.contributor.authorLillegaard, Inger Therese L.
dc.contributor.authorFrøyland, Livar
dc.contributor.authorHaugen, Margaretha
dc.contributor.authorHenjum, Sigrun
dc.contributor.authorHolvik, Kristin
dc.contributor.authorLøvik, Martinus
dc.contributor.authorSkålhegg, Bjørn Steen
dc.contributor.authorStea, Tonje Holte
dc.contributor.authorIversen, Per Ole
dc.date.accessioned2018-08-31T13:35:07Z
dc.date.available2018-08-31T13:35:07Z
dc.date.created2017-10-17T12:29:29Z
dc.date.issued2017
dc.identifier.isbn978-82-8259-262-8
dc.identifier.urihttp://hdl.handle.net/11250/2560343
dc.language.isoengnb_NO
dc.publisherNorwegian Scientific Committee for Food Safety (VKM)nb_NO
dc.relation.ispartofVKM Report
dc.relation.ispartofseriesVKM Report;
dc.relation.urihttp://hdl.handle.net/11250/2461033
dc.titleAssessment of iron intake in relation to tolerable upper intake Levels. Opinion of the Panel on Nutrition, Dietetic Products, Novel Food and Allergy of the Norwegian Scientific Committee for Food Safetynb_NO
dc.typeResearch reportnb_NO
dc.description.versionpublishedVersionnb_NO
dc.source.pagenumber28nb_NO
dc.source.issue2017:5nb_NO
dc.identifier.cristin1505150
cristin.ispublishedtrue
cristin.fulltextoriginal


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