Bromophenol formation as a potential cause of `disinfectant' taint in foods

Author: Adams J.B.   Lock S.J.   Toward M.R.   Williams B.M.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.64, Iss.3, 1999-02, pp. : 377-381

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Abstract