Residual formaldehyde contents in fresh white cheese in El Salvador: Seasonal changes associated with temperature

Detection of residual formaldehyde (FA) in dairy products could be explained by direct addition of this preservative to extend the shelf life of raw material or final product at room temperature. FA is not authorized as a preservative by international standards and its addition to dairy products is...

Descripción completa

Detalles Bibliográficos
Autores principales: Peña-Rodas, Oscar, Pineda-Rivas, Mario, Guzman-Rodriguez, Martha, Martinez-Lopez, Roxana, Hernandez-Rauda, Roberto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Regular Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9742973/
https://www.ncbi.nlm.nih.gov/pubmed/36518399
http://dx.doi.org/10.1016/j.toxrep.2022.08.005

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9742973/
https://www.ncbi.nlm.nih.gov/pubmed/36518399
http://dx.doi.org/10.1016/j.toxrep.2022.08.005

Ejemplares similares