Author(s): Dennis MJ, Howarth N, Key PE, Pointer M, Massey RC
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Abstract An analytical procedure has been developed for the determination of trace amounts of ethyl carbamate in fermented foodstuffs and alcoholic beverages. Concentrations were generally below the 1-5 micrograms/kg detection limit in bread, cheese, yoghurt, beer, gin and vodka. Higher concentrations were found in the other alcoholic beverages examined, which included whisky, fruit brandy, liqueur, wine, sherry and port.
This article was published in Food Addit Contam
and referenced in Journal of Cancer Science & Therapy