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NTIS 바로가기한국식품위생안전성학회지 = Journal of food hygiene and safety, v.20 no.3, 2005년, pp.134 - 140
신동화 (전북대학교 응용생물공학부(식품공학 전공)) , 김용석 (전북대학교 바이오식품 소재개발 및 산업화 연구 센터) , 이영환 ((주)에이엔드에프) , 방정호 ((주)에이엔드에프) , 엄애선 (한양대학교 식품영양학과) , 신재욱 (한국식품연구소) , 이달수 (식품의약품안전청 식품첨가물과) , 장영미 (식품의약품안전청 식품첨가물과) , 홍기형 (식품의약품안전청 식품첨가물과) , 박성관 (식품의약품안전청 식품첨가물과) , 권용관 (식품의약품안전청 식품첨가물과) , 박재석 (식품의약품안전청 식품첨가물과)
Boiling point and distillation range, melting range, and identification methods in general test method of Korea, Japan, Joint FAO/WHO Expert Committee of Food Additives (JECFA), and USA on chemical food additives were compared. Boiling point of propylene glycol was indicated as boiling point in Kore...
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