Description of the processes in the value chain and risk assessment of decomposition substances and oxidation products in fish Oils. Opinion of Steering Committee of the Norwegian Scientific Committee for Food Safety
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Category
Report
Language
English
Author(s)
- Marit Aursand
- Kristin Hamre
- Helle Katrine Knutsen
- Amund Maage
- Augustine Arukwe
- Jan Alexander
- Heidi Amlund
- Aksel Bernhoft
- Anne Lise Brantsæter
- Gunnar Sundstøl Eriksen
- Christiane Kruse Fæste
- Åshild Krogdahl
- Margaretha Haugen
- Gro Ingunn Hemre
- Jørgen Fr Lassen
- Audun Helge Nerland
- Live Lingaas Nesse
- Bjørn Næss
- Einar Ringø
- Anders Ruus
- Janneche Utne Skåre
- Inger-Lise Steffensen
- Leif Sundheim
- Line Emilie Sverdrup
- Birger Svihus
- Cathrine Thomsen
- Ole Torrissen
- Olav Østerås
- Bente Elisabeth Torstensen
- Robin Ørnsrud
- Revilija Mozuraityte
Affiliation
- Norwegian University of Science and Technology
- Norwegian Scientific Committee for Food Safety
- Institute of Marine Research
- Norwegian Institute of Public Health
- Unknown
- Norwegian Veterinary Institute
- Norges miljø- og biovitenskapelige universitet
- University of Bergen
- Universitetet i Tromsø - Norges arktiske universitet
- University of Oslo
- Det Norske Veritas AS
- SINTEF Ocean / Fisheries and New Biomarine Industry
Year
2011Publisher
Norwegian Scientific Committee for Food Safety (VKM)
Issue
2011:19
ISBN
978-82-8259-035-8