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      Re-evaluation of hydrochloric acid (E 507), potassium chloride (E 508), calcium chloride (E 509) and magnesium chloride (E 511) as food additives

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      Younes_etal_EFSA_Re_evaluation_Of_Hydrochloric_VoR.pdf (5.116Mb)
      Publication date
      07/2019
      Author
      Younes, Maged
      Aquilina, Gabriele
      Castle, Laurence
      Engel, Karl-Heinz
      Fowler, Paul
      Fürst, Peter
      Gürtler, Rainer
      Gundert-Remy, Ursula
      Husøy, Trine
      Mennes, Wim
      Moldeus, Peter
      Oskarsson, Agneta
      Shah, Romina
      Waalkens-Berendsen, Ine
      Wölfle, Detlef
      Boon, Polly
      Crebelli, Riccardo
      Di Domenico, Alessandro
      Filipič, Metka
      Mortensen, Alicja
      Van Loveren, Henk
      Woutersen, Ruud
      Giarola, Alessandra
      Lodi, Federica
      Riolo, Francesca
      Frutos Fernandez, Maria Jose
      EFSA Panel on Food Additives and Flavourings (FAF)
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      Citation
      Younes , M , Aquilina , G , Castle , L , Engel , K-H , Fowler , P , Fürst , P , Gürtler , R , Gundert-Remy , U , Husøy , T , Mennes , W , Moldeus , P , Oskarsson , A , Shah , R , Waalkens-Berendsen , I , Wölfle , D , Boon , P , Crebelli , R , Di Domenico , A , Filipič , M , Mortensen , A , Van Loveren , H , Woutersen , R , Giarola , A , Lodi , F , Riolo , F , Frutos Fernandez , M J & EFSA Panel on Food Additives and Flavourings (FAF) 2019 , ' Re-evaluation of hydrochloric acid (E 507), potassium chloride (E 508), calcium chloride (E 509) and magnesium chloride (E 511) as food additives ' EFSA Journal , vol. 17 , no. 7 , pp. e05751 . https://doi.org/10.2903/j.efsa.2019.5751
      URI
      https://hdl.handle.net/2164/16289
      DOI
      https://doi.org/10.2903/j.efsa.2019.5751
      Rights
      © 2019 European Food Safety Authority. EFSA Journal published by John Wiley and Sons Ltd on behalf of European Food Safety Authority. This is an open access article under the terms of the Creative Commons Attribution-NoDerivs License, which permits use and distribution in any medium, provided the original work is properly cited and no modifications or adaptations are made. https://creativecommons.org/licenses/by-nd/4.0/
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