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*008111026s1992    dk            000 0 eng
*00901562cam a2200325 c 4500
*019  $bl
*020  $a9291200905
*035  $a(EXLNZ-47BIBSYS_NETWORK)999310391344702201
*035  $a(NO-LaBS)14319028(bibid)
*035  $a(NO-TrBIB)101216394
*035  $a(NO-TrBIB)931039134
*035  $a931039134-47bibsys_network
*040  $aNO-OsNB$bnob$ekatreg
*1001 $aGry, Jørn$0(NO-TrBIB)90664258$_38757600
*24510$aNordic recommendations on n-3 fatty acid preparations from fish oils$cThe Nordic Working Groups on Food Toxicology and Risk Evaluation (NNT) and on Food and Nutrition (NKE)
*260  $aCopenhagen$bNordic Council of Ministers$cc1992
*300  $a19 bl.
*4901 $aNordiske seminar- og arbejdsrapporter$v1992:562
*500  $a"The recommendations have been prepared by Jørn Gry ... and Niels Lyhne Andersen ... " - S. 8
*500  $aPå omslaget: Food
*533  $aElektronisk reproduksjon$b[Norge]$cNasjonalbiblioteket Digital$d2010-05-05
*653  $afiskefett$afiskeoljeprodukter$afiskeoljepreparater$afettsyrepreparater$afettsyreprodukter$_38757700
*7001 $aLyhne, Niels$0(NO-TrBIB)90664259$_38757800
*7102 $aNordic Working Group on Food Toxicology and Risk Evaluation$0(NO-TrBIB)90667294$_38757900
*7102 $aNordic Working Group on Food and Nutrition$0(NO-TrBIB)90667295$_38758000
*830 0$aNordiske seminar- og arbejdsrapporter (trykt utg.)$x0906-3668$v1992:562$w999110453504702201$_16090000
*85641$3Fulltekst$uhttps://urn.nb.no/URN:NBN:no-nb_digibok_2010050506105$yNettbiblioteket$zDigital representasjon
*901  $a80
*999  $aoai:nb.bibsys.no:999310391344702202$b2021-11-14T19:53:07Z$z999310391344702202
^