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Guidelines for assessment of safety aspects of probiotic (food) Products. Opinion of the Panel on Biological Hazards of the Norwegian Scientific Committee for Food Safety

dc.contributor.authorYazdankhah, Siamak Pour
dc.contributor.authorEckner, Karl Fredrich
dc.contributor.authorHalvorsen, Ragnhild
dc.contributor.authorKapperud, Georg
dc.contributor.authorLassen, Jørgen Fr
dc.contributor.authorNarvhus, Judith
dc.contributor.authorNesbakken, Truls
dc.contributor.authorRobertson, Lucy
dc.contributor.authorRosnes, Jan Thomas
dc.contributor.authorSkjerdal, Taran
dc.contributor.authorSkjerve, Eystein
dc.contributor.authorVold, Line
dc.contributor.authorWasteson, Yngvild
dc.date.accessioned2017-12-15T09:59:06Z
dc.date.available2017-12-15T09:59:06Z
dc.date.created2017-11-10T10:50:31Z
dc.date.issued2014
dc.identifier.isbn978-82-8259-044-0
dc.identifier.urihttp://hdl.handle.net/11250/2472066
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/18.13735ab315cffecbb5138800/1499434394387/21d75addae.pdf
dc.titleGuidelines for assessment of safety aspects of probiotic (food) Products. Opinion of the Panel on Biological Hazards of the Norwegian Scientific Committee for Food Safety
dc.typeResearch report
dc.description.versionpublishedVersion
dc.source.pagenumber18
dc.source.issue2014:05
dc.identifier.cristin1512874
cristin.unitcode192,16,2,0
cristin.unitcode192,12,0,0
cristin.unitnameInstitutt for mattrygghet og infeksjonsbiologi
cristin.unitnameKjemi, bioteknologi og matvitenskap
cristin.ispublishedtrue
cristin.fulltextoriginal


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