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Original Articles

High Performance Liquid Chromatography Determination of Chemical Preservatives in Yogurt

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Pages 709-717 | Published online: 23 Oct 2006

References

  • 27–1 1964 . “ EEC, Directiva sobre los agentes conservadores que pueden emplearse en los productos destinados a la alimentación humana ” . Vol. 161 , 27–1 , Brussels
  • Beutler , H. O. and Tischer , W. 1985 . Sorbic acid, Methods Enzym. Anal. , 8 : 80 – 87 .
  • 1960 . AOAC, Official Methods of Analysis , 9th ed. Washington , DC : AOAC .
  • 1984 . Benzoic and sorbic acids in food. Quantitative determination by gas chromatography, method no. 103 . Nordic Committee on Food Analysis , : 6 – 7 .
  • Terada , H. and Sakabo , Y. 1985 . Studies on the analysis of food additives by high performance liquid chromatography. V. Simultaneous determination of perservatives and saccharine in food by ion-pair chromatography . J. Chromatogr. , 346 : 333 – 340 .
  • De La Riva , C. 1987 . “ Detection of benzoic acid in milk and dairy products ” . Vol. 24 , 57 – 62 . Alimentaria
  • Mase , M. O. , Wyhowski , B. and Gilquin , C. 1984 . Analysis of preservatives in and microbiological cleanliness of baby products and products applied close to the eyes . Cosmetics and Toiletries , 99 : 46 – 59 .
  • 1985 . “ Ministerio de Sanidad y Consumo ” . In Analysis de alimentos , Madrid : Servicio de Publicaciones del Ministerio de Sanidad y Consumo .

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