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Safety evaluation of buffered vinegar as a food additive

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Safety evaluation of buffered vinegar as a food additive

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Younes, M.; Aquilina, G.; Degen, G.; Engel, K.; Fowler, P.; Frutos Fernandez, MJ.; Fürst, P.... (2022). Safety evaluation of buffered vinegar as a food additive. EFSA Journal. 20(7):1-21. https://doi.org/10.2903/j.efsa.2022.7351

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/193911

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Title: Safety evaluation of buffered vinegar as a food additive
Author: Younes,Maged Aquilina, Gabriele Degen, Gisela Engel, Karl-Heinz Fowler, Paul Frutos Fernandez, María José Fürst, Peter Gundert-Remy, Ursula Gürtler, Rainer Husoy, Trine Manco, Melania Mennes, Wim Moldeus, Peter Passamonti, Sabina Shah, Romina Barat Baviera, José Manuel
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
[EN] The EFSA Panel on Food Additives and Flavourings (FAF) provides a scientific opinion on the safety of buffered vinegar as a new food additive. Buffered vinegar is a liquid or dried product prepared by adding ...[+]
Subjects: Acetic acid , Buffered vinegar , Food additive
Copyrigths: Reconocimiento - Sin obra derivada (by-nd)
Source:
EFSA Journal. (eissn: 1831-4732 )
DOI: 10.2903/j.efsa.2022.7351
Publisher:
Willey
Publisher version: https://doi.org/10.2903/j.efsa.2022.7351
Thanks:
The Panel wishes to thank the following for the support provided to this scientific output: Alkiviadis Stagkos-Georgiadis.
Type: Artículo

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