Scientific Opinion related to a notification from the Oenological Products and Practices International Association (OENOPPIA) on lysozyme from hen's egg to be used in the manufacture of wine as an anti-microbial stabilizer/additive pursuant to Article 6, paragraph 11 of Directive 2000/13/EC – for permanent exemption from labelling

EFSA Journal

Volumn 9, Issue 10, 2011, Pages

[No Author Info available]

Author keywords

anti microbial stabilizer; food allergy; lysozyme; Wine

Indexed keywords

EID: 85078389130     PISSN: None     EISSN: 18314732     Source Type: Journal    
DOI: 10.2903/j.efsa.2011.2386     Document Type: Article

References (27)

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