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Scientific opinion of Flavouring Group Evaluation 503 (FGE.503): grill flavour ‘Grillin’ CB-200SF’

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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.contributor.authorEFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
dc.contributor.institutionUniversity of Aberdeen.Medical Sciencesen
dc.contributor.institutionUniversity of Aberdeen.Applied Medicineen
dc.date.accessioned2017-10-20T08:46:07Z
dc.date.available2017-10-20T08:46:07Z
dc.date.issued2017-09
dc.format.extent1718717
dc.identifier110216797
dc.identifier4edceacd-36f4-4678-a61c-d4dd54466dc8
dc.identifier.citationSilano, 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 & EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) 2017, 'Scientific opinion of Flavouring Group Evaluation 503 (FGE.503): grill flavour ‘Grillin’ CB-200SF’' EFSA Journal, vol. 15, no. 9, pp. e04963. https://doi.org/10.2903/j.efsa.2017.4963en
dc.identifier.doi10.2903/j.efsa.2017.4963
dc.identifier.iss9en
dc.identifier.issn1831-4732
dc.identifier.otherRIS: urn:A18FC5F3F7D679B924F686D0BEB2A3CF
dc.identifier.otherORCID: /0000-0002-4831-9075/work/40417107
dc.identifier.urihttp://hdl.handle.net/2164/9476
dc.identifier.vol15en
dc.language.isoeng
dc.publisherEuropean Food Safety Authority (EFSA)
dc.relation.ispartofEFSA Journalen
dc.subjectSDG 3 - Good Health and Well-beingen
dc.subjectGrillin’ CB-200SFen
dc.subjectFGE.503en
dc.subjectFL-no: 21.004en
dc.subjectother flavouringen
dc.subjectcomplex mixtureen
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleScientific opinion of Flavouring Group Evaluation 503 (FGE.503): grill flavour ‘Grillin’ CB-200SF’en
dc.typeJournal articleen

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