Re-evaluation of stearyl tartrate (E 483) as a food additive
dc.contributor.author | Additives, EFSA Panel on Food | |
dc.contributor.author | (FAF), Flavourings | |
dc.contributor.author | Younes, Maged | |
dc.contributor.author | Aquilina, Gabriele | |
dc.contributor.author | Castle, Laurence | |
dc.contributor.author | Engel, Karl-Heinz | |
dc.contributor.author | Fowler, Paul | |
dc.contributor.author | Frutos Fernandez, Maria Jose | |
dc.contributor.author | Fürst, Peter | |
dc.contributor.author | Gürtler, Rainer | |
dc.contributor.author | Gundert-Remy, Ursula | |
dc.contributor.author | Husøy, Trine | |
dc.contributor.author | Mennes, Wim | |
dc.contributor.author | Shah, Romina | |
dc.contributor.author | Waalkens-Berendsen, Dina Hendrika | |
dc.contributor.author | Wölfle, Detlef | |
dc.contributor.author | Boon, Polly | |
dc.contributor.author | Tobback, Paul | |
dc.contributor.author | Wright, Matthew | |
dc.contributor.author | Rincon, Ana Maria | |
dc.contributor.author | Tard, Alexandra | |
dc.contributor.author | Moldeus, Peter | |
dc.date.accessioned | 2021-04-02T11:50:01Z | |
dc.date.available | 2021-04-02T11:50:01Z | |
dc.date.issued | 2020-03 | |
dc.identifier | 190879048 | |
dc.identifier | c978a697-79e7-437c-93be-d6a55a7e8a31 | |
dc.identifier | 85081750043 | |
dc.identifier | 32874251 | |
dc.identifier.citation | Additives , EFSA P F , (FAF) , F , Younes , M , Aquilina , G , Castle , L , Engel , K-H , Fowler , P , Frutos Fernandez , M J , Fürst , P , Gürtler , R , Gundert-Remy , U , Husøy , T , Mennes , W , Shah , R , Waalkens-Berendsen , D H , Wölfle , D , Boon , P , Tobback , P , Wright , M , Rincon , A M , Tard , A & Moldeus , P 2020 , ' Re-evaluation of stearyl tartrate (E 483) as a food additive ' EFSA Journal , vol. 18 , no. 3 , pp. e06033 . https://doi.org/10.2903/j.efsa.2020.6033 | en |
dc.identifier.issn | 1831-4732 | |
dc.identifier.other | Bibtex: https://doi.org/10.2903/j.efsa.2020.6033 | |
dc.identifier.other | ORCID: /0000-0002-4831-9075/work/91891733 | |
dc.identifier.uri | https://hdl.handle.net/2164/16178 | |
dc.description | Acknowledgements: The FAF Panel wishes to thank Claude Lambre for the support provided to this scientific output. The FAF Panel wishes to acknowledge all European competent institutions, Member State bodies and other organisations that provided data for this scientific output. | en |
dc.format.extent | 18 | |
dc.format.extent | 1977564 | |
dc.language.iso | eng | |
dc.relation.ispartof | EFSA Journal | en |
dc.subject | stearyl tartrate | en |
dc.subject | E 483 | en |
dc.subject | R Medicine | en |
dc.subject.lcc | R | en |
dc.title | Re-evaluation of stearyl tartrate (E 483) as a food additive | en |
dc.type | Journal article | en |
dc.contributor.institution | University of Aberdeen.Medical Sciences | en |
dc.contributor.institution | University of Aberdeen.Applied Medicine | en |
dc.contributor.institution | University of Aberdeen.Institute of Medical Sciences | en |
dc.identifier.doi | 10.2903/j.efsa.2020.6033 |