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Food Additives and Contaminants was previously published as Food Additives & Contaminants: Part A.

Publisher: Taylor and Francis Ltd

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Volume 17, Number 8, 1 August 2000

An improved method for the measurement of added vegetable fats in chocolate
pp. 653-664(12)
Authors: MacArthur, Roy; Crews, Colin; Brereton, Paul

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Analysis of raw materials, intermediates and subsidiary colours in Food Yellow No. 5 (Sunset Yellow FCF) by LC/MS
pp. 665-674(10)
Authors: Yamada, Makiko; Kawahara, Akihiro; Nakamura, Mikio; Nakazawa, Hiroyuki

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The effect of storage at 4C on the stability of ampicillin residues in raw milk
pp. 675-677(3)
Authors: Schenck, Frank J.; Friedman, Sharon L.

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Cadmium in organs and tissues of horses slaughtered in Italy
pp. 679-687(9)
Authors: Baldini, Massimo; Stacchini, Paolo; Cubadda, Francesco; Miniero, Roberto; Parodi, Patrizia; Facelli, Piergiuseppe

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Pre-harvest accumulation of deoxynivalenol in sweet corn ears inoculated with Fusarium graminearum
pp. 689-701(13)
Authors: Reid, L. M.; Zhu, X.; Savard, M. E.; Sinha, R. C.; Vigier, B.

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Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants
pp. 703-711(9)
Authors: Simal-Gandara, Jesus; Sarria-Vidal, Miguel; Koorevaar, Arjen; Rijk, Rinus

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