Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on the presence of 1,2-Benzisothiazolin-3-one as an impurity in saccharin used as a food additive: Question No EFSA-Q-2004-133

EFSA Publication

Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on the presence of 1,2-Benzisothiazolin-3-one as an impurity in saccharin used as a food additive: Question No EFSA-Q-2004-133

EFSA Publication

National Food Institute

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

Original language	English

Publisher	European Food Safety Authority
Number of pages	7
Publication status	Published - 2006

Series	the EFSA Journal
Number	416

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@book{9316a9a07cbc4dae8d23fe6e16bf0929,

title = "Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on the presence of 1,2-Benzisothiazolin-3-one as an impurity in saccharin used as a food additive: Question No EFSA-Q-2004-133",

author = "{EFSA Publication} and Larsen, {John Christian} and Alicja Mortensen",

year = "2006",

language = "English",

series = "the EFSA Journal",

number = "416",

publisher = "European Food Safety Authority",

}

Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on the presence of 1,2-Benzisothiazolin-3-one as an impurity in saccharin used as a food additive : Question No EFSA-Q-2004-133. / EFSA Publication.

European Food Safety Authority, 2006. 7 p. (the EFSA Journal; No. 416).

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

TY - RPRT

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AU - EFSA Publication

AU - Larsen, John Christian

AU - Mortensen, Alicja

PY - 2006

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M3 - Report

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BT - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on the presence of 1,2-Benzisothiazolin-3-one as an impurity in saccharin used as a food additive

PB - European Food Safety Authority

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