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Statement on the characterisation of microorganisms used for the production of food enzymes

dc.contributor.authorSilano, Vittorio
dc.contributor.authorBarat Baviera, José Manuel
dc.contributor.authorBolognesi, Claudia
dc.contributor.authorBrüschweiler, Beat Johannes
dc.contributor.authorCocconcelli, Pier Sandro
dc.contributor.authorCrebelli, Riccardo
dc.contributor.authorGott, David Michael
dc.contributor.authorGrob, Konrad
dc.contributor.authorLampi, Evgenia
dc.contributor.authorMortensen, Alicja
dc.contributor.authorRivière, Gilles
dc.contributor.authorSteffensen, Inger-Lise
dc.contributor.authorTlustos, Christina
dc.contributor.authorVan Loveren, Henk
dc.contributor.authorVernis, Laurence
dc.contributor.authorZorn, Holger
dc.contributor.authorGlandorf, Boet
dc.contributor.authorHerman, Lieve
dc.contributor.authorAguilera, Jaime
dc.contributor.authorChesson, Andrew
dc.date.accessioned2019-11-08T15:02:48Z
dc.date.available2019-11-08T15:02:48Z
dc.date.created2019-06-12T13:42:41Z
dc.date.issued2019
dc.identifier.urihttp://hdl.handle.net/11250/2627493
dc.language.isoeng
dc.publisherEuropean Food Safety Authority (EFSA)
dc.relation.ispartofEFSA Journal
dc.relation.ispartofseriesEFSA Journal
dc.relation.urihttps://doi.org/10.2903/j.efsa.2019.5741
dc.titleStatement on the characterisation of microorganisms used for the production of food enzymes
dc.typeResearch report
dc.description.versionpublishedVersion
dc.source.pagenumber5741
dc.source.volume17
dc.source.issue6
dc.identifier.cristin1704356
cristin.unitcode7502,4,3,0
cristin.unitnameAvdeling for toksikologi og risiko
cristin.ispublishedtrue
cristin.fulltextoriginal


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