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
publishedVersion
显示更多 [+] 显示较少 [-]书目信息
出版者
Norwegian Scientific Committee for Food Safety (VKM)
语言
英语
格式
application/pdf
类型
Research Report
来源
21, 2005:10
2024-11-28
Dublin Core
