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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 21, Number 12, December 2004

Monitoring of the generation of non-mutagenic benzoic acid compounds during the manufacture of erythrosine
pp. 1137-1148(12)
Authors: Wada, K.; Fujita, T.; Ogawa, Y.; Koda, T.; Aoki, H.

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Improved enzymatic method for the rapid determination of histamine in wine
pp. 1149-1154(6)
Authors: Landete, J. M.; Ferrer, S.; Pardo, I.

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Effects of storage time and temperature on the concentration of ethyl carbamate and its precursors in wine
pp. 1155-1161(7)
Authors: Hasnip, S.; Caputi, A.; Crews, C.; Brereton, P.

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Survey of butyltin compounds in 12 types of foods collected in China
pp. 1162-1167(6)
Authors: Qunfang, Z.; Guibin, J.; Zhongyang, L.; Lina, L.; Chungang, Y.; Yongning, W.

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Analysis of heat-processed corn foods for fumonisins and bound fumonisins
pp. 1168-1178(11)
Authors: Park, J. W.; Scott, P. M.; Lau, B. P.-Y.; Lewis, D. A.

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Method of test and survey of caprolactam migration into foods packaged in nylon-6
pp. 1179-1185(7)
Authors: Bradley, E. L.; Speck, D. R.; Read, W. A.; Castle, L.

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Partition coefficients in food/packaging systems: a review
pp. 1186-1202(17)
Authors: Tehrany, E. A.; Desobry, S.

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Feasibility study for the development of certified reference materials for specific migration testing. Part 1: Initial migrant concentration and specific migration
pp. 1203-1216(14)
Authors: Stoffers, N. H.; Störmer, A.; Bradley, E. L.; Brandsch, R.; Cooper, I.; Linssen, J. P. H.; Franz, R.

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