Benefit and risk assessment of iodization of household salt and salt used in bread and bakery products. 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; Andersen, Lene Frost; Dahl, Lisbeth Jane; Dalen, Knut Tomas; Løvik, Martinus; Ulven, Stine Marie; Strand, Tor A
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https://hdl.handle.net/11250/2725152
Utgivelsesdato
2020
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The Norwegian Scientific Committee for Food Safety
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VKM Report