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...
Main Authors: | Oscar Peña-Rodas, Mario Pineda-Rivas, Martha Guzman-Rodriguez, Roxana Martinez-Lopez, Roberto Hernandez-Rauda |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2022-01-01
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Series: | Toxicology Reports |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2214750022001779 |
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