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Food Additives & Contaminants Volume 8, 1991 - Issue 6
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Original Articles

Formation of sulphate ion during the dehydration of sulphited vegetables

B. L. Wedzicha Procter Department of Food Science, University of Leeds, Leeds, LS2 9JT, UK
&
J. C. Herrera‐Viloria Procter Department of Food Science, University of Leeds, Leeds, LS2 9JT, UK
Pages 683-692 | Published online: 10 Jan 2009

Citations (3)

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Read on this site (2)

M. J. Scotter & L. Castle. (2004) Chemical interactions between additives in foodstuffs: a review. Food Additives & Contaminants 21:2, pages 93-124.
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B. L. Wedzicha. (1992) Chemistry of sulphiting agents in food. Food Additives & Contaminants 9:5, pages 449-459.
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Articles from other publishers (1)

B.L. Wedzicha & A.L. Clayton. (1994) Oxidation of sulphite in a caramel-containing system. Food Chemistry 51:4, pages 395-397.
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