Dietary exposure assessment methods for smoke flavouring Primary Products
Meta data
Keywords
Smoke Flavouring, Primary Product, exposure assessment, Maximised Survey-derived Daily Intake (MSDI), Single Portion Exposure Technique (SPET), and the Theoretical Added Maximum Daily Intake and its modified version (TAMDI/mTAMDI), Smoke Flavouring Theoretical Added Maximum Daily Intake (SMK-TAMDI), European Prospective Investigation into Cancer and Nutrition (EPIC), Smoke Flavouring EPIC model (SMK-EPIC)
Question Number
EFSA-Q-2008-402
Panel members at the time of adoption
Arturo Anadón, David Bell, Mona-Lise Binderup, Wilfried Bursch, Laurence Castle, Riccardo
Crebelli, Karl-Heinz Engel, Roland Franz, Nathalie Gontard, Thomas Haertlé, Trine Husøy, Klaus-
Dieter Jany, Catherine Leclercq, Jean-Claude Lhuguenot, Wim Mennes, Maria-Rosaria Milana,
Karla Pfaff, Kettil Svensson, Fidel Toldrá, Rosemary Waring, Detlef Wölfle.
Crebelli, Karl-Heinz Engel, Roland Franz, Nathalie Gontard, Thomas Haertlé, Trine Husøy, Klaus-
Dieter Jany, Catherine Leclercq, Jean-Claude Lhuguenot, Wim Mennes, Maria-Rosaria Milana,
Karla Pfaff, Kettil Svensson, Fidel Toldrá, Rosemary Waring, Detlef Wölfle.
Abstract
No abstract available
© European Food Safety Authority, 2009