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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

dc.contributor.authorHalvorsen, Ragnhild
dc.contributor.authorNarvhus, Judith
dc.contributor.authorEggesbø, Merete Åse
dc.contributor.authorOlafsdottir, Edda Jonina
dc.contributor.authorAndersen, Lene Frost
dc.contributor.authorFrøyland, Livar
dc.contributor.authorHaugen, Margaretha
dc.contributor.authorJulshamn, Kåre
dc.contributor.authorMeltzer, Helle Margrete
dc.contributor.authorPaulsen, Jan Erik
dc.contributor.authorLøvik, Martinus
dc.date.accessioned2018-03-05T12:50:02Z
dc.date.available2018-03-05T12:50:02Z
dc.date.created2017-12-12T09:47:27Z
dc.date.issued2005
dc.identifier.urihttp://hdl.handle.net/11250/2488644
dc.language.isoeng
dc.publisherNorwegian Scientific Committee for Food Safety (VKM)
dc.relation.ispartofVKM Report
dc.relation.ispartofseriesVKM Report
dc.relation.urihttps://vkm.no/download/18.d44969415d027c43cf1f173/1500897597935/8392ca0c2f.pdf
dc.titleRisk 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
dc.typeResearch report
dc.description.versionpublishedVersion
dc.source.pagenumber21
dc.source.issue2005:10
dc.identifier.cristin1526077
cristin.ispublishedtrue
cristin.fulltextoriginal


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