Sulphur dioxide in foods and beverages: Its use as a preservative and its effect on asthma-Reference-Cited by-同舟云学术

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Sulphur dioxide in foods and beverages: Its use as a preservative and its effect on asthma

Published:1980-01 Issue: Volume:74 Page:128-134
ISSN:0007-0971
Container-title:British Journal of Diseases of the Chest
language:en
Short-container-title:British Journal of Diseases of the Chest

Author:

Freedman Bernard J.

Publisher

Elsevier BV

Subject

Pulmonary and Respiratory Medicine

Reference15 articles.

1. Effects of mixed NO2SO2 on human pulmonary function;Abe;Bull. Tokyo med. dent. Univ.,1967

2. Chemicals used in Food Processing,1965

3. Progressive Winemaking;Duncan,1967

4. A comparison of the acute effects of SO2 administered alone or in combination with NaCl particles on the respiratory mechanics of healthy adults;Frank;Int. J. Air Water Pollution,1964

Cited by 67 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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3. Combinations of charged amino acids and glycine as enhancers of the antibacterial properties of chicken lysozyme;BIO Web of Conferences;2024

4. Study on sulfitation of fruits and berries: Methods of sulfitation and desulfitation;E3S Web of Conferences;2024

5. Chemical, Microbial, and Sensory Effects of Natural Preservatives as Sulfur Dioxide Replacers in Boerewors;Journal of Food Processing and Preservation;2024-01

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