Vis enkel innførsel

dc.contributor.authorHenjum, Sigrun
dc.contributor.authorBrantsæter, Anne Lise
dc.contributor.authorHolvik, Kristin
dc.contributor.authorLillegaard, Inger Therese Laugsand
dc.contributor.authorMangschou, Bente
dc.contributor.authorParr, Christine Louise
dc.contributor.authorStarrfelt, Jostein
dc.contributor.authorStea, Tonje Holte
dc.contributor.authorStrand, Tor A
dc.contributor.authorAndersen, Lene Frost
dc.contributor.authorDahl, Lisbeth
dc.contributor.authorDalen, Knut Tomas
dc.contributor.authorLøvik, Martinus
dc.contributor.authorUlven, Stine Marie
dc.date.accessioned2021-02-16T10:34:37Z
dc.date.available2021-02-16T10:34:37Z
dc.date.created2021-02-15T08:26:26Z
dc.date.issued2020
dc.identifier.citationVKM Report. 2020, 2020 (5), 1-312.
dc.identifier.issn2535-4019
dc.identifier.urihttps://hdl.handle.net/11250/2728315
dc.language.isoeng
dc.subjectRisikovurdering
dc.subjectRisk assessment
dc.subjectErnæring / nutrisjon
dc.subjectNutrition
dc.subjectJod-forbindelser
dc.subjectIodine Compounds
dc.titleBenefit 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
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.subject.nsiVDP::Basale medisinske, odontologiske og veterinærmedisinske fag: 710
dc.subject.nsiVDP::Basic medical, dental and veterinary sciences: 710
dc.subject.nsiVDP::Basale medisinske, odontologiske og veterinærmedisinske fag: 710
dc.subject.nsiVDP::Basic medical, dental and veterinary sciences: 710
dc.source.pagenumber1-312
dc.source.volume2020
dc.source.journalVKM Report
dc.source.issue5
dc.identifier.cristin1889682
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


Tilhørende fil(er)

Thumbnail

Denne innførselen finnes i følgende samling(er)

Vis enkel innførsel