Abstract
AbstractThe following are summaries of four of the papers presented at a symposium on ‘Sulphur dioxide in foods’, organised by the Food Safety Panel of the Food Group. It was held on 22 October 1980 at the Society of Chemical Industry, 14 Belgrave Square, London, SW1X 8PS. The papers so published are entirely the responsibility of the authors and in no way reflect the views of the Editorial Board of the Journal of the Science of Food and Agriculture.
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