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September 1, 1969International Journal of Food Science & Technology

The detection and determination of synthetic emulsifiers in foods

Johanna Murphy Harold Hibbert

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Abstract

Summary. Various analytical procedures which may be used for the detection and determination of synthetic emulsifiers in foods are reviewed.

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Murphy et al. (1969) studied this question.

synapsesocial.com/papers/6ab620dc45ad22343ae40075 https://doi.org/10.1111/j.1365-2621.1969.tb01518.x

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