A survey of the monosodium glutamate content of foods and an estimation of the dietary intake of monosodium glutamate

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Abstract
The MSG contents of a wide range of manufactured foods (over 200 samples) were measured using the AOAC Procedure (ion‐exchange chromatography followed by formol potentiometric titration) The results obtained were used, in conjunction with published data on UK food consumption, to calculate tentative estimates of the dietary intake of MSG for specific groups of the UK population.

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