Sorbic and benzoic acid in non-preservative-added food products in Turkey

Food Additives and Contaminants: Part B Surveillance

Volumn 6, Issue 1, 2013, Pages 47-54

  Cakir, Ruziye ^a   Cagri Mehmetoglu, Arzu ^a  

^a SAKARYA UNIVERSITY   (Turkey)

Author keywords

benzoic acid; food products; HPLC; sorbic acid

Indexed keywords

ACCEPTABLE DAILY INTAKES; ESTIMATED DAILY INTAKES; HPLC; TURKISHS;

FOOD PRODUCTS; FRUIT JUICES; HIGH PRESSURE LIQUID CHROMATOGRAPHY; SORBIC ACID;

BENZOIC ACID;

LYCOPERSICON ESCULENTUM; THEOBROMA CACAO;

BENZOIC ACID; FOOD PRESERVATIVE; SORBIC ACID; YOGHURT;

ANALYSIS; BEVERAGE; CACAO; CHEMISTRY; FOOD ANALYSIS; FOOD PRESERVATION; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LAW; LEGISLATION AND JURISPRUDENCE; MAXIMUM ALLOWABLE CONCENTRATION; PEPPER; TOMATO; TURKEY;

BENZOIC ACID; BEVERAGES; CACAO; CAPSICUM; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD ANALYSIS; FOOD PRESERVATION; FOOD PRESERVATIVES; FRUIT; LEGISLATION, FOOD; LYCOPERSICON ESCULENTUM; MAXIMUM ALLOWABLE CONCENTRATION; SORBIC ACID; TURKEY; YOGURT;

EID: 84873643145     PISSN: 19393210     EISSN: 19393229     Source Type: Journal    
DOI: 10.1080/19393210.2012.722131     Document Type: Article

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