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dc.contributor.authorAdditives, EFSA Panel on Food
dc.contributor.author(FAF), Flavourings
dc.contributor.authorYounes, Maged
dc.contributor.authorAquilina, Gabriele
dc.contributor.authorCastle, Laurence
dc.contributor.authorEngel, Karl-Heinz
dc.contributor.authorFowler, Paul
dc.contributor.authorFrutos Fernandez, Maria Jose
dc.contributor.authorFürst, Peter
dc.contributor.authorGürtler, Rainer
dc.contributor.authorGundert-Remy, Ursula
dc.contributor.authorHusøy, Trine
dc.contributor.authorMennes, Wim
dc.contributor.authorShah, Romina
dc.contributor.authorWaalkens-Berendsen, Dina Hendrika
dc.contributor.authorWölfle, Detlef
dc.contributor.authorBoon, Polly
dc.contributor.authorTobback, Paul
dc.contributor.authorWright, Matthew
dc.contributor.authorRincon, Ana Maria
dc.contributor.authorTard, Alexandra
dc.contributor.authorMoldeus, Peter
dc.date.accessioned2021-04-02T11:50:01Z
dc.date.available2021-04-02T11:50:01Z
dc.date.issued2020-03
dc.identifier.citationAdditives , EFSA P F , (FAF) , F , Younes , M , Aquilina , G , Castle , L , Engel , K-H , Fowler , P , Frutos Fernandez , M J , Fürst , P , Gürtler , R , Gundert-Remy , U , Husøy , T , Mennes , W , Shah , R , Waalkens-Berendsen , D H , Wölfle , D , Boon , P , Tobback , P , Wright , M , Rincon , A M , Tard , A & Moldeus , P 2020 , ' Re-evaluation of stearyl tartrate (E 483) as a food additive ' EFSA Journal , vol. 18 , no. 3 , pp. e06033 . https://doi.org/10.2903/j.efsa.2020.6033en
dc.identifier.issn1831-4732
dc.identifier.otherPURE: 190879048
dc.identifier.otherPURE UUID: c978a697-79e7-437c-93be-d6a55a7e8a31
dc.identifier.otherBibtex: https://doi.org/10.2903/j.efsa.2020.6033
dc.identifier.otherScopus: 85081750043
dc.identifier.otherORCID: /0000-0002-4831-9075/work/91891733
dc.identifier.otherPubMed: 32874251
dc.identifier.urihttps://hdl.handle.net/2164/16178
dc.descriptionAcknowledgements: The FAF Panel wishes to thank Claude Lambre for the support provided to this scientific output. The FAF Panel wishes to acknowledge all European competent institutions, Member State bodies and other organisations that provided data for this scientific output.en
dc.format.extent18
dc.language.isoeng
dc.relation.ispartofEFSA Journalen
dc.rights© 2020 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.subjectstearyl tartrateen
dc.subjectE 483en
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleRe-evaluation of stearyl tartrate (E 483) as a food additiveen
dc.typeJournal articleen
dc.contributor.institutionUniversity of Aberdeen.Medical Sciencesen
dc.contributor.institutionUniversity of Aberdeen.Clinical Medicineen
dc.contributor.institutionUniversity of Aberdeen.Applied Medicineen
dc.contributor.institutionUniversity of Aberdeen.Institute of Medical Sciencesen
dc.description.versionPublisher PDFen
dc.identifier.doihttps://doi.org/10.2903/j.efsa.2020.6033


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