Characterisation of microorganisms used for the production of food enzymes

EFSA CEF Panel; Lieve Herman

doi:https://doi.org/10.2903/j.efsa.2019.5741

Characterisation of microorganisms used for the production of food enzymes

Onderzoeksoutput: Bijdrage aan tijdschrift › A2: Artikel in een internationaal wetenschappelijk tijdschrift met peer review, dat niet inbegrepen is in A1 › peer review

Uittreksel

This document is intended to assist the applicant in the preparation and the presentation of an application, as foreseen in Article 17.3 of Regulation (EC) No 1332/2008, for the authorisation of food enzymes. It specifically covers the characterisation of microorganisms used as production organisms.

Oorspronkelijke taal	Engels
Tijdschrift	EFSA Journal
Volume	17
Exemplaarnummer	6
Pagina's (van-tot)	5741
Aantal pagina’s	13
ISSN	1831-4732
DOI's	https://doi.org/10.2903/j.efsa.2019.5741
Publicatiestatus	Gepubliceerd - 1-jun-2019

Trefwoorden

food enzymes
genetically modified microorganisms
microorganism
production strain

Toegang verkrijgen tot document

https://doi.org/10.2903/j.efsa.2019.5741

http://www.mendeley.com/research/characterisation-microorganisms-used-production-food-enzymes

Dit citeren

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