Levels of di-(2-ethylhexyl)phthalate and total phthalate esters in milk, cream, butter and cheese
- Author
- SHARMAN, M; READ, W. A; CASTLE, L; GILBERT, J
Ministry agriculture, food sci. lab., fisheries food, Norwich NR4 7UQ, United Kingdom - Source
Food additives and contaminants. 1994, Vol 11, Num 3, pp 375-385 ; ref : 13 ref
- CODEN
- FACOEB
- ISSN
- 0265-203X
- Scientific domain
- Food science technology
- Publisher
- Taylor & Francis, London
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Beurre Contamination chimique Crème Fromage Lait Phtalique acide Plastifiant
- Keyword (en)
- Butter Chemical contamination Cream Cheese Milk Phthalic acid Plasticizer
- Keyword (es)
- Mantequilla Contaminación química Crema Queso Leche Ftálico ácido Plastificante
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35E Food toxicology
- Discipline
- Agrifood industries Toxicology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 3409730
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1080/02652039409374236 
https://dx.doi.org/10.1080/02652039409374236
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