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

Research output: Book/ReportReportCommissioned

Original languageEnglish
Place of PublicationKgs. Lyngby
PublisherNational Food Institute, Technical University of Denmark
Number of pages7
Publication statusPublished - 2017

Bibliographical note

Novel food evaluation

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