Hydrolyzed Staphylococcus Epidermidis/Nonfat Milk/Soy Flour Ferment

Status: Not listed in the restriction annexes
In brief: A material produced by fermenting nonfat milk and soy flour with Staphylococcus epidermidis bacteria, then breaking down the resulting ferment through hydrolysis into smaller components.
Appears in: 0 catalogue products

Regulatory fields from the EU glossary and the annexes to Regulation (EC) No 1223/2009. Nothing on this page can be edited by visitors. Report an error with this record