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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.40 no.3 = no.199, 2008년, pp.243 - 250
김희연 (서울지방식품의약품안전청 시험분석과) , 남혜선 (식품의약품안전청 영양기능식품국) , 정용현 (경인지방식품의약품안전청 시험분석센터) , 이진하 (대전지방식품의약품안전청 시험분석과) , 하상철 (대구미래대학 제과데코레이션과)
In Korean, nine tar colors are permitted in foods. This study assessed these compounds in the favorite food items of children found near elementary schools. A total of 439 items categorized under six food types were included in the analysis. The most frequently detected tar colors were tartrazine (Y...
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