Specifications for identity and purity of food additives, v.1. Antimicrobial preservatives and antioxidants.

Food additives what they are, how they are used.

Food additives what they are

Appraisal of the safety of chemicals in foods, drugs, and cosmetics

Principles and procedures for evaluating the safety of intentional chemical additives in foods. A statement prepared by the Food and Nutrition Board, National Academy of Sciences.

Effects of varying levels of sodium tripolyphosphate in beef patties by Solidum, Ma. Razcel Marquez

The effects of additives on Tapuy (rice wine) quality by Quines, Laurence Marvin E.

Mold and staling control in Pandesal using antimicrobials, hydrocolloid and emulsifier by Legaspi, Alpha Grace C.

Risk profile of nitrite in cured meat products consumed by the Filipino population by Rosillo, Aislyn Megan A.

Available for University of the Philippines Diliman via Digital Archives. Click here to access

Development of phycoerythrin-based powdered colorant from Red Sea Lettuce (Halymenia durvillei) using foam-mat drying method by Nojor, Collen Abbygail L.

Available for University of the Philippines Diliman via Digital Archives. Click here to access