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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