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A ranking method of chemical substances in foods for prioritisation of monitoring, based on health risk and knowledge gaps

dc.contributor.authorMathisen, Gro Haarklou
dc.contributor.authorAlexander, Jan
dc.contributor.authorFæste, Christiane Kruse
dc.contributor.authorHusøy, Trine
dc.contributor.authorKnutsen, Helle Katrine
dc.contributor.authorØrnsrud, Robin
dc.contributor.authorSteffensen, Inger-Lise
dc.date.accessioned2021-11-09T08:55:19Z
dc.date.available2021-11-09T08:55:19Z
dc.date.created2020-08-01T12:45:44Z
dc.date.issued2020
dc.identifier.citationFood Research International. 2020, 137:109499 1-13.
dc.identifier.issn0963-9969
dc.identifier.urihttps://hdl.handle.net/11250/2828519
dc.language.isoeng
dc.titleA ranking method of chemical substances in foods for prioritisation of monitoring, based on health risk and knowledge gaps
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1
dc.identifier.doi10.1016/j.foodres.2020.109499
dc.identifier.cristin1821177
dc.source.journalFood Research International
dc.source.volume137:109499
dc.source.pagenumber1-13


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