Scientific Opinion of the Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on substances in food contact materials, 19th list: Question NO EFSA-Q-2003-197, EFSA-Q-2007-014

EFSA Publication

Scientific Opinion of the Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on substances in food contact materials, 19th list: Question NO EFSA-Q-2003-197, EFSA-Q-2007-014

EFSA Publication

National Food Institute

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

Original language	English

Publisher	European Food Safety Authority
Number of pages	13
Publication status	Published - 2008

Series	the EFSA Journal
Number	698-699

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

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@book{90f69fb90d904ed7ab462f89fce54812,

title = "Scientific Opinion of the Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on substances in food contact materials, 19th list: Question NO EFSA-Q-2003-197, EFSA-Q-2007-014",

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

year = "2008",

language = "English",

series = "the EFSA Journal",

number = "698-699",

publisher = "European Food Safety Authority",

}

Scientific Opinion of the Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on substances in food contact materials, 19th list: Question NO EFSA-Q-2003-197, EFSA-Q-2007-014. / EFSA Publication.
European Food Safety Authority, 2008. 13 p. (the EFSA Journal; No. 698-699).

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

TY - RPRT

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T2 - Question NO EFSA-Q-2003-197, EFSA-Q-2007-014

AU - EFSA Publication

AU - Larsen, John Christian

PY - 2008

Y1 - 2008

M3 - Report

T3 - the EFSA Journal

BT - Scientific Opinion of the Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on substances in food contact materials, 19th list

PB - European Food Safety Authority

ER -