| _version_ | 1866902184374829056 |
|---|---|
| author | Abulkasimov, S. A. Abdullayeva, D. G. |
| author_facet | Abulkasimov, S. A. Abdullayeva, D. G. |
| contents | <p><span>Food, beverages, and pharmaceuticals often use preservatives such as sulfur dioxide and sodium and potassium salts of bisulfite, sulfite, and metabisulfite. Syrophytes are</span><span>ульфиты</span><span> known as potential allergens that should be labeled on food and beverages</span><span>.</span></p> |
| format | Recurso digital |
| id | zenodo_https___doi_org_10_5281_zenodo_14855060 |
| institution | Zenodo |
| language | |
| publishDate | 2025 |
| publisher | Zenodo |
| record_format | zenodo |
| spellingShingle | ON THE PROBLEM КОНСЕРВАНТOF DETECTING PRESERVATIVES IN FOOD PRODUCTS Abulkasimov, S. A. Abdullayeva, D. G. <p><span>Food, beverages, and pharmaceuticals often use preservatives such as sulfur dioxide and sodium and potassium salts of bisulfite, sulfite, and metabisulfite. Syrophytes are</span><span>ульфиты</span><span> known as potential allergens that should be labeled on food and beverages</span><span>.</span></p> |
| title | ON THE PROBLEM КОНСЕРВАНТOF DETECTING PRESERVATIVES IN FOOD PRODUCTS |
| url | https://doi.org/10.5281/zenodo.14855060 |