Risk profiling of 3-MCPD (3-monochloropropane-1,2-diol) in soy sauce to the adult Filipino consuming population

Risk profiling of 3-MCPD (3-monochloropropane-1,2-diol) in soy sauce to the adult Filipino consuming population

Pokaż wszystkie wersje (2)

Soy sauce is one of the commonly consumed food items in the Philippines because of its vast applications as a regular sauce and a condiment in various food dishes. One method used to produce soy sauce is chemical hydrolysis that involves acid hydrolysis of vegetable protein under high temperatures,...

Szczegółowa specyfikacja

Opis bibliograficzny
Wydane w:Philippine Journal of Science Vol. 150, no. 6B (Dec. 2021), 1789-1801
1. autor: Rustia, Abigail S.
Kolejni autorzy: Bulagao, Bebviet Franz R., Bautista, Karina Angela D., Villarano, Casiana Blanca J., Barrios, Erniel B., Capanzana, Mario V.
Format: Artykuł
Język:English
Wydane: 2021
Hasła przedmiotowe:
Soy sauce
Risk assessment
Consumer protection