Determination of low nanogram/millilitre levels of volatile organic compounds in on-purpose and by-product hydrochloric acids.

@article{Nyman1996DeterminationOL,
  title={Determination of low nanogram/millilitre levels of volatile organic compounds in on-purpose and by-product hydrochloric acids.},
  author={Patricia J. Nyman},
  journal={Food additives and contaminants},
  year={1996},
  volume={13 6},
  pages={
          705-15
        }
}
Hydrochloric acid (HCl) is used in the food industry as a processing aid in the manufacture of certain foods. HCl is manufactured, either directly from inorganic sources, i.e. "on-purpose' or indirectly as a by-product from the production of organic compounds generally intended for non-food applications. By-product HCl potentially may contain traces of the manufactured product, its precursors, and other reaction by-products. Many of the potential contaminants are volatile organic compounds… CONTINUE READING
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