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Risk assessment on use of Lactobacillus rhamnosus (LGG) as an ingredient in infant formula and baby foods (II)

dc.contributor.authorRimstad, Espen
dc.contributor.authorAndersen, Lene Frost
dc.contributor.authorFrølich, Wenche
dc.contributor.authorFrøyland, Livar
dc.contributor.authorHalvorsen, Ragnhild
dc.contributor.authorHøiby, Ernst Arne
dc.contributor.authorKapperud, Georg
dc.contributor.authorLunestad, Bjørn Tore
dc.contributor.authorLassen, Jørgen Fredrik
dc.contributor.authorMeltzer, Helle Margrete
dc.contributor.authorNarvhus, Judith Ann
dc.contributor.authorNygård, Karin
dc.contributor.authorNesbakken, Truls
dc.contributor.authorOlsvik, Ørjan
dc.contributor.authorPaulsen, Jan Erik
dc.contributor.authorRobertson, Lucy Jane
dc.contributor.authorTranulis, Michael A.
dc.contributor.authorTryland, Morten
dc.contributor.authorVainio, Kirsti
dc.contributor.authorHaugen, Margaretha
dc.date.accessioned2018-01-02T14:16:52Z
dc.date.available2018-01-02T14:16:52Z
dc.date.created2017-12-31T13:45:59Z
dc.date.issued2007
dc.identifier.urihttp://hdl.handle.net/11250/2474122
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/18.13735ab315cffecbb51fb56/1501077416972/63bb45d3eb.pdf
dc.titleRisk assessment on use of Lactobacillus rhamnosus (LGG) as an ingredient in infant formula and baby foods (II)
dc.typeResearch report
dc.description.versionpublishedVersion
dc.source.pagenumber32
dc.source.issue2007:38
dc.identifier.cristin1533160
cristin.unitcode192,16,0,0
cristin.unitcode192,12,0,0
cristin.unitnameVeterinærhøgskolen
cristin.unitnameKjemi, bioteknologi og matvitenskap
cristin.ispublishedtrue
cristin.fulltextoriginal


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