Investigation of synthetic compounds in commercially available peeled root vegetable products-Reference-Cited by-同舟云学术

Investigation of synthetic compounds in commercially available peeled root vegetable products

Published:2022-07 Issue:4 Volume:29 Page:601-611
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:Korean J. Food Preserv.

Author:

Kwon Sung-Hee^ORCID,Yeom Mi-Sook^ORCID,Park Byung-Kyu^ORCID,Han Se-Youn^ORCID,Kang Min-Jeong^ORCID,Joo Kwang-Sig^ORCID,Heo Myung-Je^ORCID,Kwon Mun-Ju^ORCID

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2022.29.4.601

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4. Iammarino M, Taranto AD, Muscarella M, Nardiello D, Palermo C, Centonze D. Development of a new analytical method for the determination of sulfites in fresh meats and shrimps by ion-exchange chromatography with conductivity detection. Anal Chim Acta, 672, 61-65 (2010) 10.1016/j.aca.2010.04.002 20579491

5. James F, Lawrence R, Chaha K, Menard C. Comparison of three liquid chromatographic methods with FDA optimized Monier-Williams methods for determination of total sulfite in foods. J Assoc Off Anal Chem, 73, 77-79 (1990) 10.1093/jaoac/73.1.77

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