Scientific Guidance on the data required for the risk assessment of flavourings to be used in or on foods

Following a request from the European Commission, EFSA developed a new scientific guidance to assist applicants in the preparation of applications for the authorisation of flavourings to be used in or on foods. This guidance applies to applications for a new authorisation as well as for a modificati...

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Detalles Bibliográficos
Autores principales: Younes, Maged, Aquilina, Gabriele, Castle, Laurence, Degen, Gisela, Fowler, Paul J, Fernandez, Maria Jose Frutos, Fürst, Peter, Gundert‐Remy, Ursula, Gürtler, Rainer, Husøy, Trine, Manco, Melania, Mennes, Wim, Moldeus, Peter, Passamonti, Sabina, Shah, Romina, Waalkens‐Berendsen, Ine, Wölfle, Detlef, Wright, Matthew, Benigni, Romualdo, Bolognesi, Claudia, Boon, Polly, Chipman, Kevin, De Knecht, Joop, Nørby, Karin, Arcella, Davide, Barmaz, Stefania, Carfì, Maria, Laganaro, Marcello, Martino, Carla, Tard, Alexandra, Vianello, Giorgia, Engel, Karl‐Heinz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Guidance
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9782757/
https://www.ncbi.nlm.nih.gov/pubmed/36579172
http://dx.doi.org/10.2903/j.efsa.2022.7673

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9782757/
https://www.ncbi.nlm.nih.gov/pubmed/36579172
http://dx.doi.org/10.2903/j.efsa.2022.7673

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