Citation
Normah Ahamad, . and Chia J.S., . Food poisoning from chemical sources. pp. 17-21. ISSN 0127-4171
Abstract
There is a wide range of non-nutritive substances or chemicals which could be harmful to health. Some of them are added to food with a specific purpose while others are present in foods as contaminants. The levels of these chemicals present in foods could be regulated by human activities. This article describes the properties of some of these chemicals commonly used in foods.
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Abstract
There is a wide range of non-nutritive substances or chemicals which could be harmful to health. Some of them are added to food with a specific purpose while others are present in foods as contaminants. The levels of these chemicals present in foods could be regulated by human activities. This article describes the properties of some of these chemicals commonly used in foods.
Additional Metadata
| Item Type: | Article |
|---|---|
| Additional Information: | 4 ref. Summary (En Ms) |
| AGROVOC Term: | NITRITOS |
| AGROVOC Term: | NITRATOS |
| AGROVOC Term: | DIOXIDO DE AZUFRE |
| AGROVOC Term: | SULFITOS/ ALIMENTOS |
| AGROVOC Term: | ENVENENAMIENTO |
| AGROVOC Term: | ACIDO BORICO |
| AGROVOC Term: | CARRAGENINAS |
| AGROVOC Term: | TARTRAZINA |
| AGROVOC Term: | ARSENICO |
| AGROVOC Term: | MERCURIO |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:55 |
| URI: | http://webagris.upm.edu.my/id/eprint/20204 |
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