Sulphur dioxide

Abstract

The reactions between a food additive and the components of the food to which it is added are not restricted to the preservative action. Dr B.L. Wedzicha describes the chemical consequences of the use of sulphur dioxide as a food additive.

Citation

Wedzicha, B.L. (1981), "Sulphur dioxide", Nutrition & Food Science, Vol. 81 No. 5, pp. 12-13. https://doi.org/10.1108/eb058861