Risk assessment of chemicals in European traditional foods
作者： J LARSEN
DOI: 10.1016/J.TIFS.2006.04.007
关键词:
摘要: The principles of risk assessment chemicals in food are briefly presented and summaries assessments representative found the European traditional foods given. In addition, new developments various areas presented, such as subdivision safety factor, susceptibility infants children to chemicals, compounds that both genotoxic carcinogenic, concept threshold toxicological concern (TTC) now being used flavouring substances, some remarks on excursions above acceptable daily intake (ADI).
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