Why chlorate occurs in potable water and processed foods: a critical assessment and challenges faced by the food industry
- DOI
- 10.1080/19440049.2016.1184521
- Published
- 2016-05-31
- Container
- Food Additives & Contaminants: Part A
- Publisher
- Informa UK Limited
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1080/19440049.2016.1184521,
title = {Why chlorate occurs in potable water and processed foods: a critical assessment and challenges faced by the food industry},
author = {Beate Kettlitz and Gabriella Kemendi and Nigel Thorgrimsson and Nele Cattoor and Ludovica Verzegnassi and Yves Le Bail-Collet and Farai Maphosa and Aurélie Perrichet and Birgit Christall and Richard H. Stadler},
year = {2016},
journal = {Food Additives \& Contaminants: Part A},
doi = {10.1080/19440049.2016.1184521},
url = {https://doi.org/10.1080/19440049.2016.1184521}
}RIS
TY - JOUR TI - Why chlorate occurs in potable water and processed foods: a critical assessment and challenges faced by the food industry AU - Beate Kettlitz AU - Gabriella Kemendi AU - Nigel Thorgrimsson AU - Nele Cattoor AU - Ludovica Verzegnassi AU - Yves Le Bail-Collet AU - Farai Maphosa AU - Aurélie Perrichet AU - Birgit Christall AU - Richard H. Stadler PY - 2016 JO - Food Additives & Contaminants: Part A DO - 10.1080/19440049.2016.1184521 UR - https://doi.org/10.1080/19440049.2016.1184521 ER -
APA
Kettlitz, B., Kemendi, G., Thorgrimsson, N., Cattoor, N., Verzegnassi, L., Bail-Collet, Y. L., Maphosa, F., Perrichet, A., Christall, B., & Stadler, R. H. (2016). Why chlorate occurs in potable water and processed foods: a critical assessment and challenges faced by the food industry. Food Additives & Contaminants: Part A. https://doi.org/10.1080/19440049.2016.1184521
Source records
- crossref · retrieved 2026-09-27T04:05:08.842Z