A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils

✍ Scribed by R.L. Smith; S.M. Cohen; J. Doull; V.J. Feron; J.I. Goodman; L.J. Marnett; P.S. Portoghese; W.J. Waddell; B.M. Wagner; R.L. Hall; N.A. Higley; C. Lucas-Gavin; T.B. Adams

• Book ID: 116461355
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 223 KB
• Volume: 43
• Category: Article
• ISSN: 0278-6915
• DOI: 10.1016/j.fct.2004.11.007