Analysis of the sulphite content in shrimps and prawns
Food additives are redefined in European legislation (EC Regulation No. 1333/2008). Sulphur dioxide (E220) and sulphite (E221- E228) are widely used in food processing as preservatives because they slow down bacterial growth on foods and prevent oxidation or browning developing on shrimp and lobster...
| Published in: | Italian Journal of Food Safety |
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| Main Authors: | , , , , |
| Format: | Article |
| Language: | English |
| Published: |
PAGEPress Publications
2013-06-01
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| Subjects: | |
| Online Access: | http://www.pagepressjournals.org/index.php/ijfs/article/view/959 |