Risk assessment on use of Lactobacillus rhamnosus (LGG) as an ingredient in infant formula and baby foods. The Norwegian Scientific Committee for Food Safety Panel on Nutrition, Dietetic products, Novel food and Allergy
2005
Halvorsen, Ragnhild | Narvhus, Judith | Eggesbø, Merete Åse | Olafsdottir, Edda Jonina | Andersen, Lene Frost | Frøyland, Livar | Haugen, Margaretha | Julshamn, Kåre | Meltzer, Helle Margrete | Paulsen, Jan Erik | Løvik, Martinus
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Publisher
Norwegian Scientific Committee for Food Safety (VKM)
Language
English
Format
application/pdf
Type
Research Report
Source
21, 2005:10
2024-11-28
Dublin Core
Data Provider
This bibliographic record has been provided by Institute of Marine Research
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