Actualité et avenir de l’expertise scientifique dans le domaine des risques sanitaires de l’alimentation
The French and European structures of expertise in the field of the safety assessment of food evolved considerably during the last decade, like their work methods and the mode of selection of experts. The evolution at the international level is less perceptible. The conditions of exercise of experti...
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| Format: | Article |
| Language: | English |
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EDP Sciences
2007-03-01
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| Series: | Oléagineux, Corps gras, Lipides |
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| Online Access: | http://dx.doi.org/10.1051/ocl.2007.0111 |