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Author
Select Committee on GRAS Substances
Title
Evaluation
of
the health aspects
of
sodium chloride and potassium chloride as food ingredients
Published
Springfield, Va. : National Technical Information Service, [between 1900-1999]
Copies
Location
Call no.
Vol.
Availability
MELB
664.4 Eva
AVAILABLE
Description
iii, 69 pages ;
;
28 cm
Series
PB ;
;
298-139
SCOGS ;
;
102
PB ;
;
298-139
Swedish
consensus
of
obstetrics
and
gynecology
series
;
;
102
Notes
"Prepared for Bureau
of
Foods, Food and Drug Administration, Department, Department
of
Health Education and Welfare, Washington, D.C."
;
Originally published: Bethesda, Md. : Life Sciences Research Office, Federation
of
American Societies for Experiemental Biology, 1979
Bibliography
Bibliography: pages 51-65
Subject
Food additives -- Evaluation.
Potassium chloride -- Evaluation.
Salt -- Evaluation.
Author
Federation
of
American Societies for Experimental Biology. Life Sciences Research Office.
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