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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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