RIBONUCLEASE P ENZYME PREPARATION FROM PENICILLIUM CITRINUM, Chemical and Technical Assessment, 92nd JECFA
| dc.creator | Prepared by Kristie Laurvick, M. S., reviewed by Jannavi R. Srinivasan, Ph.D. | |
| dc.date | 2023-04-27T13:48:28Z | |
| dc.date | 2023-04-27T13:48:28Z | |
| dc.date | 2022 | |
| dc.date | 2022-03-02T11:59:51.0000000Z | |
| dc.date.accessioned | 2026-06-28T00:32:23Z | |
| dc.description | This Chemical and Technical Assessment summarizes data and information on the Ribonuclease P enzyme preparation from Penicillium citrinum (strain designation AE-RP) that was submitted to JECFA. This document also discusses published information relevant to the safety of the ribonuclease P enzyme, including the P. citrinum AE-RP production strain and details related to the manufacturing, specifications, use and use levels of the enzyme in food. | |
| dc.format | 6p. | |
| dc.format | application/pdf | |
| dc.identifier | https://openknowledge.fao.org/handle/20.500.14283/CB8890EN | |
| dc.identifier | http://www.fao.org/3/cb8890en/cb8890en.pdf | |
| dc.identifier.uri | http://hdl.handle.net/123456789/311939 | |
| dc.language | English | |
| dc.publisher | FAO ; | |
| dc.rights | FAO | |
| dc.title | RIBONUCLEASE P ENZYME PREPARATION FROM PENICILLIUM CITRINUM, Chemical and Technical Assessment, 92nd JECFA | |
| dc.type | Document |