Food‐contact epoxy resin: Co‐variation between migration and degree of cross‐linking. Part II

Food Additives and Contaminants

Volumn 15, Issue 3, 1998, Pages 318-328

  Lambert, Clarisse ^a   Larroque, Michel ^a   Subirats, JordyTeixido ^b   Gérard, Jean François ^c  

^a UNIV MONTPELLIER   (France)

^b Oficina Technica Estud y Controles   (Spain)

^c UNIVERSITÉ DE LYON   (France)

Author keywords

Cross linking density; Epoxy resin; Food contact; Migration; Primary aliphatic polyamines

Indexed keywords

4,4' ISOPROPYLIDENEDIPHENOL; ACETIC ACID; ALCOHOL; ALIPHATIC COMPOUND; EPOXY RESIN; GLASS; POLYAMINE; RUBBER; WATER;

ARTICLE; CROSS LINKING; FOOD; FOOD CONTAMINATION; LIQUID; MOLECULAR STABILITY; PHYSICAL PARAMETERS; PRIORITY JOURNAL; TEMPERATURE DEPENDENCE;

EID: 0031918534     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652039809374647     Document Type: Article

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