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Chemicals in foods


, : Chemicals in foods. Chemie in Lebensmitteln: 356

This book has been produced by an environmentalist group in Cologne with the aim of providing the consumer with information on the chemical composition and degree of contamination of different foods and the dangers associated with them. The book is divided into 28 chapters, with a thumb index. Each of the first 25 chapters relates to a specific food category, milk being covered in Chapter 3 and milk-derived products in Chapter 4.

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Accession: 001053983

DOI: 10.2307/3934212

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Related references

Kleinfeld, V.A., 1954: Viewpoints on the problems of chemicals in foods; chemicals in foods; a legal viewpoint. American Journal of Public Health and the Nation's Health 44(8): 991-993

Bing, F.C., 1954: Viewpoints on the problems of chemicals in foods; some new questions relating to chemicals in foods. American Journal of Public Health and the Nation's Health 44(8): 977-978

Bing, F.C., 1955: Chemicals Introduced in Foods. Food and Nutrition Section. Report of the Chairman of the Committee on Chemicals Introduced in Foods. American Journal of Public Health and the Nation's Health 45(5 Pt 1): 681-682

Anonymous, 1954: Viewpoints on the problems of chemicals in foods The nutritional point of view What is expected of foods

Anonymous, 1952: Problems arising from the use of chemicals in foods Colouring matter in foods

Dunbar, P.B., 1949: Chemicals used in manufactured foods or as pesticides on growing foods. Food, Drug, Cosmetic Law Quarterly 4(3): 296-303

He, M.; Openo, K.; Mccullough, M.L.; Jones, D.P., 2004: Glutathione-Reactive Chemicals in Foods Quantification of total equivalents of reactive chemicals in 142 common food items based upon glutathione reaction. Many reactive electrophilic chemicals occur in foods, and could individually or cumulatively contribute to human cancer or other diseases. To gain a comprehensive understanding of the distribution of reactive chemicals in foods, we added a known a...

Guthrie, Rk, 1972: Chemicals and foods. Guthrie Rufus K Food Sanitation: 8-93

Schultz, H.W., 1958: Chemicals in foods. Journal of the American Dietetic Association 34(5): 492-495

Rogers, Rw, 1987: Foods are chemicals. Science of food and agriculture 5(3): 16-19