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

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...

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Bibliographic Details
Main Authors:	Oscar Peña-Rodas, Mario Pineda-Rivas, Martha Guzman-Rodriguez, Roxana Martinez-Lopez, Roberto Hernandez-Rauda
Format:	Article
Language:	English
Published:	Elsevier 2022-01-01
Series:	Toxicology Reports
Subjects:	Formaldehyde Unapproved food preservative Fresh white cheese Fluorescence intensity Year-seasons Average ambient temperature
Online Access:	http://www.sciencedirect.com/science/article/pii/S2214750022001779

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