Sulphur dioxide
107
Abstract
The reactions between a food additive and the components of the food to which it is added are not restricted to the preservative action. Dr B.L. Wedzicha describes the chemical consequences of the use of sulphur dioxide as a food additive.
Citation
Wedzicha, B.L. (1981), "Sulphur dioxide", Nutrition & Food Science, Vol. 81 No. 5, pp. 12-13. https://doi.org/10.1108/eb058861
Publisher
:MCB UP Ltd
Copyright © 1981, MCB UP Limited