A case study on the use of the “Added Portions Exposure Technique – APET” to estimate total dietary exposure to flavouring substances

✍ Scribed by Piccinelli, Raffaela; Mistura, Lorenza; Raffo, Antonio; Sette, Stefania; Le Donne, Cinzia; Charrondiere, Ruth; Leclercq, Catherine

• Book ID: 120565187
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 405 KB
• Volume: 32
• Category: Article
• ISSN: 0924-2244
• DOI: 10.1016/j.tifs.2013.05.002