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| 01656nam 2200325zi 4500 |
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| 001 | 9.928580 |
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| 003 | CaOODSP |
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| 005 | 20240703102707 |
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| 006 | m o d f |
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| 007 | cr |n||||||||| |
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| 008 | 231012s2023 onc ob f|0| 0 eng d |
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| 040 | |aCaOODSP|beng|erda|cCaOODSP |
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| 043 | |an-cn--- |
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| 086 | 1 |aA104-386/2023E-PDF |
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| 245 | 00|aLead chromates in spices - April 1, 2019 to March 31, 2021 : |bfood chemistry - targeted surveys - final report. |
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| 264 | 1|a[Ottawa] : |bCanadian Food Inspection Agency = Agence canadienne d'inspection des aliments, |c[2023] |
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| 300 | |a1 online resource (6 pages) |
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| 336 | |atext|btxt|2rdacontent |
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| 337 | |acomputer|bc|2rdamedia |
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| 338 | |aonline resource|bcr|2rdacarrier |
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| 500 | |aIssued also in French under title: Présence de chromate de plomb dans les épices— du 1er avril 2019 au 31 mars 2021 : chimie alimentaire — études ciblées — rapport final. |
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| 504 | |aIncludes bibliographical references (page 6). |
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| 650 | 0|aSpices|zCanada. |
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| 650 | 0|aColoring matter in food. |
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| 650 | 0|aFood adulteration and inspection|zCanada. |
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| 710 | 2 |aCanadian Food Inspection Agency, |eissuing body. |
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| 775 | 08|tPrésence de chromate de plomb dans les épices – du 1er avril 2019 au 31 mars 2021 : |w(CaOODSP)9.928581 |
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| 856 | 40|qPDF|s982 KB|uhttps://publications.gc.ca/collections/collection_2023/acia-cfia/A104-386-2023-eng.pdf |
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| 856 | 41|qHTML|sN/A|uhttps://inspection.canada.ca/food-safety-for-industry/food-chemistry-and-microbiology/food-safety-testing-reports-and-journal-articles/lead-chromates-in-spices/eng/1689276701366/1689276701819 |
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