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Chemicals in foods


Chemie in Lebensmitteln: 356
Chemicals in foods
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



Related references

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, 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, 1954

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, 1955

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

Problems arising from the use of chemicals in foods Colouring matter in foods. 1952

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

Glutathione-Reactive Chemicals in Foods Quantification of total equivalents of reactive chemicals in 142 common food items based upon glutathione reaction. FASEB Journal 18(4-5): Abst 340 4, 2004

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

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

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