Initial assessment report under Article 4 of Regulation (EC) No 258/97 Extended use of UV-treated baker’s yeast (Saccharomyces cerevisiae) as a novel food ingredient

Heddie Mejborn

Initial assessment report under Article 4 of Regulation (EC) No 258/97 Extended use of UV-treated baker’s yeast (Saccharomyces cerevisiae) as a novel food ingredient

Heddie Mejborn

National Food Institute

Research output: Book/Report › Report › Commissioned

Original language	English

Place of Publication	Kgs. Lyngby
Publisher	National Food Institute, Technical University of Denmark
Number of pages	7
Publication status	Published - 2017

Bibliographical note

Novel food evaluation

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