EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 209 (FGE.209): Consideration of gentoxocity data on one alpha,beta-unsaturated aldehyde from chemical subgroup 2.3 of FGE.19 by EFSA

EFSA Publication

doi:10.2903/j.efsa.2011.1992

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 209 (FGE.209): Consideration of gentoxocity data on one alpha,beta-unsaturated aldehyde from chemical subgroup 2.3 of FGE.19 by EFSA

EFSA Publication

National Food Institute

Research output: Book/Report › Report › Research › peer-review

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Original language	English

Place of Publication	Parma, Italy
Publisher	European Food Safety Authority
Number of pages	12
DOIs	https://doi.org/10.2903/j.efsa.2011.1992
Publication status	Published - 2011

Series	EFSA Journal
Number	1992

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This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.2903/j.efsa.2011.1992

1992Final published version, 143 KB

http://www.efsa.europa.eu/en/efsajournal/pub/1992.htm

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EFSA Publication (2011). EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 209 (FGE.209): Consideration of gentoxocity data on one alpha,beta-unsaturated aldehyde from chemical subgroup 2.3 of FGE.19 by EFSA. European Food Safety Authority. EFSA Journal No. 1992 https://doi.org/10.2903/j.efsa.2011.1992

EFSA Publication. / EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 209 (FGE.209): Consideration of gentoxocity data on one alpha,beta-unsaturated aldehyde from chemical subgroup 2.3 of FGE.19 by EFSA. Parma, Italy : European Food Safety Authority, 2011. 12 p. (EFSA Journal; No. 1992).

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EFSA Publication 2011, EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 209 (FGE.209): Consideration of gentoxocity data on one alpha,beta-unsaturated aldehyde from chemical subgroup 2.3 of FGE.19 by EFSA. EFSA Journal, no. 1992, European Food Safety Authority, Parma, Italy. https://doi.org/10.2903/j.efsa.2011.1992

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 209 (FGE.209): Consideration of gentoxocity data on one alpha,beta-unsaturated aldehyde from chemical subgroup 2.3 of FGE.19 by EFSA. / EFSA Publication.
Parma, Italy: European Food Safety Authority, 2011. 12 p. (EFSA Journal; No. 1992).

Research output: Book/Report › Report › Research › peer-review

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EFSA Publication. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 209 (FGE.209): Consideration of gentoxocity data on one alpha,beta-unsaturated aldehyde from chemical subgroup 2.3 of FGE.19 by EFSA. Parma, Italy: European Food Safety Authority, 2011. 12 p. (EFSA Journal; No. 1992). doi: 10.2903/j.efsa.2011.1992