Comparison of Boiling Point and Distillaiion Ranige, Melting Range, and Identification Methods of Various Organizations on Synthetic Food Additives |
Shin Dong-Hwa
(Faculty of Biotechnology(Food Science & Technology Major), Chonbuk National University)
Kim Yong-Suk (Research Center for Industrial Development of BioFood Materials, Chonbuk Natioal University) Lee Young-Hwan (A&F Co.,) Bang Jeong-Ho (A&F Co.,) Om Ae-Son (Dept. Food and Nutrition, Hanyang University) Shin Jae-Wook (Korean Association Food Research Institute) Lee Tal-Soo (Food Additives Division, Korea Food and Drug Administration) Jang Young-Mi (Food Additives Division, Korea Food and Drug Administration) Hong Ki-Hyoung (Food Additives Division, Korea Food and Drug Administration) Park Sung-Kwan (Food Additives Division, Korea Food and Drug Administration) Kwon Yong-Kwan (Food Additives Division, Korea Food and Drug Administration) Park Jae-Seok (Food Additives Division, Korea Food and Drug Administration) |
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