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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| 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 |