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

Research report

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Rimstad_2007_Ris+1.pdf (362.5Kb)

URI

http://hdl.handle.net/11250/2507532

Date

2007

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• Publikasjoner fra CRIStin FHI [7479]
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Publisher

Norwegian Scientific Committee for Food Safety (VKM)

Series

VKM Report