The detection and determination of synthetic emulsifiers in foods
- 1 September 1969
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 4 (3) , 227-234
- https://doi.org/10.1111/j.1365-2621.1969.tb01518.x
Abstract
Summary. Various analytical procedures which may be used for the detection and determination of synthetic emulsifiers in foods are reviewed.Keywords
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