Scientific Guidance for the preparation of applications on smoke flavouring primary products
dc.contributor.author | (FAF), EFSA Panel on Food Additives and Flavourings | |
dc.contributor.author | Younes, Maged | |
dc.contributor.author | Aquilina, Gabriele | |
dc.contributor.author | Castle, Laurence | |
dc.contributor.author | Fowler, Paul | |
dc.contributor.author | Frutos Fernandez, Maria Jose | |
dc.contributor.author | Fürst, Peter | |
dc.contributor.author | Gundert-Remy, Ursula | |
dc.contributor.author | Gürtler, Rainer | |
dc.contributor.author | Husøy, Trine | |
dc.contributor.author | Manco, Melania | |
dc.contributor.author | Mennes, Wim | |
dc.contributor.author | Moldeus, Peter | |
dc.contributor.author | Passamonti, Sabina | |
dc.contributor.author | Shah, Romina | |
dc.contributor.author | Waalkens-Berendsen, Ine | |
dc.contributor.author | Wölfle, Detlef | |
dc.contributor.author | Wright, Matthew | |
dc.contributor.author | Benigni, Romualdo | |
dc.contributor.author | Bolognesi, Claudia | |
dc.contributor.author | Boon, Polly | |
dc.contributor.author | Chipman, Kevin | |
dc.contributor.author | De Knecht, Joop | |
dc.contributor.author | Sahlin, Ullrika | |
dc.contributor.author | Arcella, Davide | |
dc.contributor.author | Barmaz, Stefania | |
dc.contributor.author | Carfì, Maria | |
dc.contributor.author | Martino, Carla | |
dc.contributor.author | Tard, Alexandra | |
dc.contributor.author | Vianello, Giorgia | |
dc.contributor.author | Engel, Karl-Heinz | |
dc.date.accessioned | 2021-03-08T16:44:01Z | |
dc.date.available | 2021-03-08T16:44:01Z | |
dc.date.issued | 2021-03 | |
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 . https://doi.org/10.2903/j.efsa.2021.6435 | en |
dc.identifier.issn | 1831-4732 | |
dc.identifier.other | PURE: 189321170 | |
dc.identifier.other | PURE UUID: 4d163105-2c86-479b-ab2e-a79f5ec9d8ac | |
dc.identifier.other | RIS: urn:89DF7A9A072CB17F8BAEA7285EB99DB0 | |
dc.identifier.other | ORCID: /0000-0002-4831-9075/work/91891747 | |
dc.identifier.other | PubMed: 33717353 | |
dc.identifier.other | Scopus: 85103603565 | |
dc.identifier.uri | https://hdl.handle.net/2164/15995 | |
dc.description | Acknowledgments: 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 http://www.efsa.europa.eu on 26 February 2021 as part of EFSA’s publication procedures. | en |
dc.format.extent | 40 | |
dc.language.iso | eng | |
dc.relation.ispartof | EFSA Journal | en |
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. https://creativecommons.org/licenses/by-nd/4.0/ | en |
dc.subject | SDG 3 - Good Health and Well-being | en |
dc.subject | smoke flavourings | en |
dc.subject | primary products | en |
dc.subject | guidance | en |
dc.subject | renewal | en |
dc.subject | mixtures | en |
dc.subject | R Medicine | en |
dc.subject | Food Science | en |
dc.subject | Animal Science and Zoology | en |
dc.subject | veterinary (miscalleneous) | en |
dc.subject | Plant Science | en |
dc.subject | Parasitology | en |
dc.subject | Microbiology | en |
dc.subject.lcc | R | en |
dc.title | Scientific Guidance for the preparation of applications on smoke flavouring primary products | en |
dc.type | Journal article | en |
dc.contributor.institution | University of Aberdeen.Medical Sciences | en |
dc.contributor.institution | University of Aberdeen.Applied Medicine | en |
dc.contributor.institution | University of Aberdeen.Institute of Medical Sciences | en |
dc.description.version | Publisher PDF | en |
dc.identifier.doi | https://doi.org/10.2903/j.efsa.2021.6435 | |
dc.identifier.url | http://www.scopus.com/inward/record.url?scp=85103603565&partnerID=8YFLogxK | en |