ESA White Paper on ETO/ECH Residues in Culinary Herbs and Spices.
This European Spice Association's (ESA's) White Paper provides information on ETO/ECH Residues in Culinary Herbs and Spices. It includes background, information on Ethylene Oxide (ETO) treatment, Ethylene, Ethylene Oxide production, cross contamination, and a conclusion.
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Literature Review on Ethylene Oxide Residues on Untreated Spices
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