Comparison of official methods for ‘readily oxidizable substances’ in propionic acid as a food additive

Hajimu Ishiwata National Institute of Health Sciences, 1–18–1, Kamiyoga, Setagaya‐ku, Tokyo 158, Japan

Yuiko Takeda National Institute of Health Sciences, 1–18–1, Kamiyoga, Setagaya‐ku, Tokyo 158, Japan

Yoko Kawasaki National Institute of Health Sciences, 1–18–1, Kamiyoga, Setagaya‐ku, Tokyo 158, Japan

Hiroki Kubota National Institute of Health Sciences, 1–18–1, Kamiyoga, Setagaya‐ku, Tokyo 158, Japan

Takashi Yamada National Institute of Health Sciences, 1–18–1, Kamiyoga, Setagaya‐ku, Tokyo 158, Japan

References

Joint FAO/WHO Expert Committee on Food Additives . 1992 . “ Propionic acid ” . In Compendium of Food Additive Specifications , Volume 2 , 1209 – 1210 . Rome : FAO .
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Ministry of Health and Welfare . 1994 . “ Propionic acid ” . In The Japanese Standards for Food Additives , 6th edition , 500 – 501 . Tokyo : Ministry of Health and Welfare .
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National Research Council . 1981 . “ Propionic acid ” . In Food Chemicals Codex , 3rd edition , 254 – 255 . Washington, DC : National Academy Press .
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