Characterisation of microorganisms used for the production of food enzymes

Pier Sandro Cocconcelli, Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Beat Johannes Brüschweiler, 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)

Abstract

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
Volume17
DOI
Stato di pubblicazionePubblicato - 2019

Keywords

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

Fingerprint

Entra nei temi di ricerca di 'Characterisation of microorganisms used for the production of food enzymes'. Insieme formano una fingerprint unica.

Cita questo