Characterisation of microorganisms used for the production of food enzymes

Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Beat Johannes Brüschweiler, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Alicja Mortensen, Gilles Rivière, Inger-Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, Jaime Aguilera, Andrew Chesson

Risultato della ricerca: Contributo in rivistaArticolo in rivista

33 Citazioni (Scopus)


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.
Lingua originaleEnglish
pagine (da-a)N/A-N/A
RivistaEFSA Journal
Stato di pubblicazionePubblicato - 2019


  • food enzymes
  • genetically modified microorganisms
  • microorganism
  • production strain


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