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Benefit and risk assessment of increasing potassium by replacement of sodium chloride with potassium chloride in industrial food Production. Opinion of the Scientific Steering Committee

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Kjetil Aune

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kjetil.aune@nofima.no

Oslo, Norway: Norwegian Scientific Committee for Food Safety (VKM) 2014 (ISBN 978-82-8259-094-5) 80, p. VKM report (2014:27)

Frølich, Wenche; Andreassen, Åshild Kristine; Arukwe, Augustine; Bernhoft, Aksel; Dahl, Knut Helkås; Eckner, Karl Fredrich; Haugen, Margaretha; Hemre, Gro Ingunn; Iversen, Per Ole; Kapperud, Georg; Källqvist, Torsten; Krogdahl, Åshild; Lassen, Jørgen Fr; Lunestad, Bjørn Tore; Lyche, Jan Ludvig; Næss, Bjørn; Rosnes, Jan Thomas; Steffensen, Inger-Lise; Skåre, Janneche Utne; Sundheim, Leif; Torrissen, Ole; Østerås, Olav; Alexander, Jan

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