Capillary electrophoresis to approach sorbate usage in processed meat products in Brazil-Reference-Cited by-同舟云学术

Capillary electrophoresis to approach sorbate usage in processed meat products in Brazil

Published:2017-11-11 Issue:1 Volume:55 Page:443-447
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Mesquita Estela,Petruci João F. S.,Cardoso Arnaldo A.,Monteiro Magali

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-017-2949-1/fulltext.html

Reference26 articles.

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3. Datamark Market Intelligence Brazil (2010) Carne Industrializada: Carne industrializada. http://www.datamark.com.br/ . Acessed 9 Aug 2010

4. EFSA European Food Safety Authority (2015) Scientific opinion on the re-evaluation of sorbic acid (E 200), potassium sorbate (E 202) and calcium sorbate (E 203) as food additives. EFSA J 13(6):4144

5. Eurachem (2014) In: Magnusson B, Örnemark U (eds.) Eurachem guide: the fitness for purpose of analytical methods—a laboratory guide to method validation and related topics

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