Comparison of two methods to assess the intake of flavouring substances

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Food Additives and Contaminants, Vol. 16, Iss. 11, 1999-11 ,pp. : 481-495

Taylor & Francis Ltd

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Use of Liquid Smoke Flavouring as an Alternative to Traditional Flue Gas Smoking of Rainbow Trout Fillets (Oncorhynchus mykiss)

By Hattula T.   Elfving K.     Luoma T.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 34, Iss. 8, 2001-12 ,pp. : 521-525

Academic Press

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Assessment of dietary exposure to flavouring substances via consumption of flavoured teas. Part 1: occurrence and contents of monoterpenes in Earl Grey teas marketed in the European Union

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Food Additives & Contaminants: Part A, Vol. 30, Iss. 10, 2013-10 ,pp. : 1701-1714

Taylor & Francis Ltd

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Comparison of stochastic modelling of the intakes of intentionally added flavouring substances with theoretical added maximum daily intakes (TAMDI) and maximized survey-derived daily intakes (MSDI)

By Lambe J.   Cadby P.   Gibney M.  

Food Additives and Contaminants, Vol. 19, Iss. 1, 2002-01 ,pp. : 2-14

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Following the Map: A Postcolonial Unpacking of a Kashmir Shawl

By Sharrad Paul  

Textile: The Journal of Cloth and Culture, Vol. 2, Iss. 1, 2004-03 ,pp. : 64-78

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