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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]


Location Call no. Vol. Availability
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.