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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


Informations bibliographiques
Editeur
Norwegian Scientific Committee for Food Safety (VKM)
Langue
anglais
Format
application/pdf
Type
Research Report
Source
21, 2005:10

2024-11-28
Dublin Core
Fournisseur de données
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