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Scientific Guidance for the preparation of applications on smoke flavouring primary products

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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.contributor.authorEFSA Panel on Food Additives and Flavourings (FAF)
dc.contributor.institutionUniversity of Aberdeen.Medical Sciencesen
dc.contributor.institutionUniversity of Aberdeen.Applied Medicineen
dc.contributor.institutionUniversity of Aberdeen.Institute of Medical Sciencesen
dc.date.accessioned2021-03-08T16:44:01Z
dc.date.available2021-03-08T16:44:01Z
dc.date.issued2021-03
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 http://www.efsa.europa.eu on 26 February 2021 as part of EFSA’s publication procedures.en
dc.format.extent40
dc.format.extent6271392
dc.identifier189321170
dc.identifier4d163105-2c86-479b-ab2e-a79f5ec9d8ac
dc.identifier33717353
dc.identifier85103603565
dc.identifier.citationYounes, 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 & EFSA Panel on Food Additives and Flavourings (FAF) 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.2021.6435en
dc.identifier.doi10.2903/j.efsa.2021.6435
dc.identifier.iss3en
dc.identifier.issn1831-4732
dc.identifier.otherRIS: urn:89DF7A9A072CB17F8BAEA7285EB99DB0
dc.identifier.otherORCID: /0000-0002-4831-9075/work/91891747
dc.identifier.urihttps://hdl.handle.net/2164/15995
dc.identifier.urlhttp://www.scopus.com/inward/record.url?scp=85103603565&partnerID=8YFLogxKen
dc.identifier.vol19en
dc.language.isoeng
dc.relation.ispartofEFSA Journalen
dc.subjectSDG 3 - Good Health and Well-beingen
dc.subjectsmoke flavouringsen
dc.subjectprimary productsen
dc.subjectguidanceen
dc.subjectrenewalen
dc.subjectmixturesen
dc.subjectR Medicineen
dc.subjectFood Scienceen
dc.subjectAnimal Science and Zoologyen
dc.subjectveterinary (miscalleneous)en
dc.subjectPlant Scienceen
dc.subjectParasitologyen
dc.subjectMicrobiologyen
dc.subject.lccRen
dc.titleScientific Guidance for the preparation of applications on smoke flavouring primary productsen
dc.typeJournal articleen

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