Health and Consumer Protection - Opinion of the SCF on the safety assessment of phospholipids obtained from egg yolk as food produced using a new process (adopted on 17/06/99)

Food Safety

Health Scientific Committees Scientific Committee on Food Outcome of discussions

Opinion of the SCF on the safety assessment of phospholipids obtained from egg yolk as food produced using a new process (adopted on 17/06/99)

Links included in the document

View/download opinion in PDF format (30 KB)

http://ec.europa.eu/food/fs/sc/scf/out35_en.pdf

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HEALTH

http://ec.europa.eu/food/fs/index_en.html

SCIENTIFIC COMMITTEES

http://ec.europa.eu/food/fs/sc/index_en.html

SCIENTIFIC COMMITTEE ON FOOD

http://ec.europa.eu/food/fs/sc/scf/index_en.html

OUTCOME OF DISCUSSIONS

http://ec.europa.eu/food/fs/sc/scf/outcome_en.html