Using the Benchmark Dose (BMD) Methodology to Determine an Appropriate Reduction of Certain Ingredients in Food Products

✍ Scribed by Jian Bi

• Book ID: 111406153
• Publisher: Institute of Food Technologists
• Year: 2010
• Tongue: English
• Weight: 283 KB
• Volume: 75
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2009.01397.x