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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http://hdl.handle.net/11250/2476297

Issue date

2005

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Publikasjoner fra Cristin - NMBU [2957]
Publications from CRIStin (not NVI categories) [732]

Publisher

Norwegian Scientific Committee for Food Safety (VKM)

Series

VKM Report