Survey of sulfites in wine and various turkish food and food products intended for export, 2007-2010

Food Additives and Contaminants: Part B Surveillance

Volumn 4, Issue 3, 2011, Pages 226-230

  Ulca, P ^a   Ozturk Y ^a   Senyuva, H Z ^b  

^a A and T Food Laboratory   (Turkey)

^b MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Additives general; Cereals; Dried fruit; Fruit; Fruit juices; Wine

Indexed keywords

CEREALS; DISTILLATION PROCEDURE; DRIED FRUITS; FOOD PRODUCERS; FROZEN FOOD; RED WINE; REGULATORY LIMIT; TURKISHS; WHITE WINES;

CEREAL PRODUCTS; DISTILLATION; FRUIT JUICES; FRUITS; SURVEYS;

WINE;

PRUNUS ARMENIACA;

SULFITE;

ANALYSIS; CHEMISTRY; COMMERCIAL PHENOMENA; FOOD ANALYSIS; FOOD PRESERVATION; FRUIT; MAXIMUM ALLOWABLE CONCENTRATION; NUT; PRUNUS; QUALITY CONTROL; TURKEY; VEGETABLE; WINE;

COMMERCE; FOOD ANALYSIS; FOOD, PRESERVED; FRUIT; MAXIMUM ALLOWABLE CONCENTRATION; NUTS; PRUNUS; QUALITY CONTROL; SULFITES; TURKEY; VEGETABLES; WINE;

EID: 80055031941     PISSN: 19393210     EISSN: 19393229     Source Type: Journal    
DOI: 10.1080/19393210.2011.615028     Document Type: Article

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