{"infobox":{"dc_creator":"WooScraper_v1","dc_date_year":2019,"dc_identifier":"nl.oorg10123.2j.2019.842","dc_publisher":"oorg10123","dc_publisher_name":"Rijksinstituut voor Volksgezondheid en Milieu","dc_source":"https://www.rivm.nl/publicaties/atabase-of-processing-techniques-and-processing-factors-compatible-with-efsa-food","dc_title":"atabase of processing techniques and processing factors compatible with the EFSA food classification and description system FoodEx 2 Objective 2: Linking the processing techniques investigated in regulatory studies with the EFSA food classification and de | RIVM","dc_type":"2j","dc_type_description":"2j - Onderzoek","foi_extraMetadata":{},"foi_files":[],"foi_isWoo":"Ja","foi_page_title":"Onderzoek Rijksinstituut voor Volksgezondheid en Milieu","foi_publishedDate":"2019-04-16","foi_retrievedDate":"2024-12-01","tooiwl_type":"c_fdaee95e"},"resource":"nl.oorg10123.2j.2019.842"}