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dc.contributor.authorEFSA Panel on Food Contact Materials Enzymes, Flavourings and Processing Aids (CEF)
dc.contributor.authorSilano, Vittorio
dc.contributor.authorBolognesi, Claudia
dc.contributor.authorCastle, Laurence
dc.contributor.authorChipman, Kevin
dc.contributor.authorCravedi, Jean-Pierre
dc.contributor.authorEngel, Karl-Heinz
dc.contributor.authorFowler, Paul
dc.contributor.authorFranz, Roland
dc.contributor.authorGrob, Konrad
dc.contributor.authorGürtler, Rainer
dc.contributor.authorHusøy, Trine
dc.contributor.authorKärenlampi, Sirpa
dc.contributor.authorMilana, Maria Rosaria
dc.contributor.authorPfaff, Karla
dc.contributor.authorRiviere, Gilles
dc.contributor.authorSrinivasan, Jannavi
dc.contributor.authorTavares Poças, Maria de Fátima
dc.contributor.authorTlustos, Christina
dc.contributor.authorWölfle, Detlef
dc.contributor.authorZorn, Holger
dc.contributor.authorBeckman Sundh, Ulla
dc.contributor.authorBenigni, Romualdo
dc.contributor.authorBinderup, Mona-Lise
dc.contributor.authorBrimer, Leon
dc.contributor.authorMarcon, Francesca
dc.contributor.authorMarzin, Daniel
dc.contributor.authorMosesso, Pasquale
dc.contributor.authorMulder, Gerard
dc.contributor.authorOskarsson, Agneta
dc.contributor.authorSvendsen, Camilla
dc.contributor.authorCarfì, Maria
dc.contributor.authorMartino, Carla
dc.contributor.authorMennes, Wim
dc.date.accessioned2017-10-20T08:41:08Z
dc.date.available2017-10-20T08:41:08Z
dc.date.issued2017-09
dc.identifier.citationEFSA Panel on Food Contact Materials Enzymes , F A P A CEF , Silano , V , Bolognesi , C , Castle , L , Chipman , K , Cravedi , J-P , Engel , K-H , Fowler , P , Franz , R , Grob , K , Gürtler , R , Husøy , T , Kärenlampi , S , Milana , M R , Pfaff , K , Riviere , G , Srinivasan , J , Tavares Poças , M D F , Tlustos , C , Wölfle , D , Zorn , H , Beckman Sundh , U , Benigni , R , Binderup , M-L , Brimer , L , Marcon , F , Marzin , D , Mosesso , P , Mulder , G , Oskarsson , A , Svendsen , C , Carfì , M , Martino , C & Mennes , W 2017 , ' Scientific opinion of Flavouring Group Evaluation 502 (FGE.502): grill flavour ‘Grillin’ 5078’ ' EFSA Journal , vol. 15 , no. 9 , pp. e04973 . https://doi.org/10.2903/j.efsa.2017.4973en
dc.identifier.issn1831-4732
dc.identifier.otherPURE: 110216721
dc.identifier.otherPURE UUID: 61bff6bc-928e-4f09-8cc8-7e3f4bf77cab
dc.identifier.otherRIS: urn:502D7AAF11AC93A73FB648FBDB2AF6A3
dc.identifier.otherORCID: /0000-0002-4831-9075/work/40417113
dc.identifier.urihttp://hdl.handle.net/2164/9475
dc.language.isoeng
dc.publisherEuropean Food Safety Authority (EFSA)
dc.relation.ispartofEFSA Journalen
dc.rights© 2017 European Food Safety Authority. EFSA Journal published by John Wiley and Sons Ltd on behalf of European Food Safety Authority. This is an open access article under the terms of the Creative Commons Attribution-NoDerivs License, which permits use and distribution in any medium, provided the original work is properly cited and no modifications or adaptations are made. https://creativecommons.org/licenses/by-nd/4.0/en
dc.subjectGrillin’ 5078en
dc.subjectFGE.502en
dc.subjectFL-no: 21.003en
dc.subjectother flavouringen
dc.subjectcomplex mixtureen
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleScientific opinion of Flavouring Group Evaluation 502 (FGE.502): grill flavour ‘Grillin’ 5078’en
dc.typeJournal articleen
dc.contributor.institutionUniversity of Aberdeen, Medical Sciencesen
dc.contributor.institutionUniversity of Aberdeen, Institute of Medical Sciencesen
dc.contributor.institutionUniversity of Aberdeen, Applied Medicineen
dc.description.versionPublisher PDFen
dc.identifier.doihttps://doi.org/10.2903/j.efsa.2017.4973


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