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Authors
Affiliations
1 Department of Food Research, State Institute of Hygiene, Warsaw, PL
Source
The Indian Journal of Nutrition and Dietetics, Vol 4, No 3 (1967), Pagination: 175-177
Abstract
Nowadays in a number of countries antioxidants are being introduced in food. As a rule synthetic antioxidants are being used in low concentrations since they are not entirely harmless to humans and, moreover, some of them are less effective at higher concentration.