Show simple item record, EFSA Panel on Food Additives and Flavourings
dc.contributor.authorYounes, Maged
dc.contributor.authorAquilina, Gabriele
dc.contributor.authorCastle, Laurence
dc.contributor.authorFowler, Paul
dc.contributor.authorFrutos Fernandez, Maria Jose
dc.contributor.authorFürst, Peter
dc.contributor.authorGundert-Remy, Ursula
dc.contributor.authorGürtler, Rainer
dc.contributor.authorHusøy, Trine
dc.contributor.authorManco, Melania
dc.contributor.authorMennes, Wim
dc.contributor.authorMoldeus, Peter
dc.contributor.authorPassamonti, Sabina
dc.contributor.authorShah, Romina
dc.contributor.authorWaalkens-Berendsen, Ine
dc.contributor.authorWölfle, Detlef
dc.contributor.authorWright, Matthew
dc.contributor.authorBenigni, Romualdo
dc.contributor.authorBolognesi, Claudia
dc.contributor.authorBoon, Polly
dc.contributor.authorChipman, Kevin
dc.contributor.authorDe Knecht, Joop
dc.contributor.authorSahlin, Ullrika
dc.contributor.authorArcella, Davide
dc.contributor.authorBarmaz, Stefania
dc.contributor.authorCarfì, Maria
dc.contributor.authorMartino, Carla
dc.contributor.authorTard, Alexandra
dc.contributor.authorVianello, Giorgia
dc.contributor.authorEngel, Karl-Heinz
dc.identifier.citation(FAF) , EFSA P F A A F , Younes , M , Aquilina , G , Castle , L , Fowler , P , Frutos Fernandez , M J , Fürst , P , Gundert-Remy , U , Gürtler , R , Husøy , T , Manco , M , Mennes , W , Moldeus , P , Passamonti , S , Shah , R , Waalkens-Berendsen , I , Wölfle , D , Wright , M , Benigni , R , Bolognesi , C , Boon , P , Chipman , K , De Knecht , J , Sahlin , U , Arcella , D , Barmaz , S , Carfì , M , Martino , C , Tard , A , Vianello , G & Engel , K-H 2021 , ' Scientific Guidance for the preparation of applications on smoke flavouring primary products ' EFSA Journal , vol. 19 , no. 3 .
dc.identifier.otherPURE: 189321170
dc.identifier.otherPURE UUID: 4d163105-2c86-479b-ab2e-a79f5ec9d8ac
dc.identifier.otherRIS: urn:89DF7A9A072CB17F8BAEA7285EB99DB0
dc.identifier.otherORCID: /0000-0002-4831-9075/work/91891747
dc.identifier.otherPubMed: 33717353
dc.identifier.otherScopus: 85103603565
dc.descriptionAcknowledgments: The FAF Panel wishes to thank the following for the support provided to this scientific output: Caroline Merten and Gianluca Rossi. The Panel wishes to thank the hearing experts: Emanuela Corsini, Andrew Hart and Henk Van Loveren. This article was originally published on the EFSA website on 26 February 2021 as part of EFSA’s publication procedures.en
dc.relation.ispartofEFSA Journalen
dc.rights© 2021 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.
dc.subjectSDG 3 - Good Health and Well-beingen
dc.subjectsmoke flavouringsen
dc.subjectprimary productsen
dc.subjectR Medicineen
dc.subjectFood Scienceen
dc.subjectAnimal Science and Zoologyen
dc.subjectveterinary (miscalleneous)en
dc.subjectPlant Scienceen
dc.titleScientific Guidance for the preparation of applications on smoke flavouring primary productsen
dc.typeJournal articleen
dc.contributor.institutionUniversity of Aberdeen.Medical Sciencesen
dc.contributor.institutionUniversity of Aberdeen.Applied Medicineen
dc.contributor.institutionUniversity of Aberdeen.Institute of Medical Sciencesen
dc.description.versionPublisher PDFen

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