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