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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

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
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URI
http://hdl.handle.net/11250/2476297
Date
2005
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  • Publications from CRIStin (not NVI categories) [765]
  • Publikasjoner fra Cristin - NMBU [4766]
Publisher
Norwegian Scientific Committee for Food Safety (VKM)
Series
VKM Report

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