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3 Dennis M.J., "The effect of azodicarbonamide concentrations on ethyl carbamate concentrations in bread and toast" 14 : 95-100, 1997
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6 Stadler, R.H., "Semicarbazide is a minor thermal decomposition product of azodicarbonamide used in the gaskets of certain food jars" 129 : 276-281, 2004
7 Becalski, A., "Semicarbazide in Canadian bakery products" 23 : 107-109, 2006
8 Becalski, A., "Semicarbazide formation in azodicarbonamide treated flour - A model study" 52 : 5730-5734, 2004
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10 de la Calle, M.B., "Semicarbazide - occurrence in food products and state-of-the-art in analytical methods used for its determination" 382 : 968-977, 2005
1 Noonan G.O., "Ther determination of semicarbazide (N-aminourea) in commercial bread products by liquid chromatography-mass spectrometry" 53 : 4680-4685, 2005
2 Dennis, M.J., "The effect of azodicarbonamide concentrations on ethyl carbamate concentrations in bread and toast" 14 : 95-100, 1997
3 Dennis M.J., "The effect of azodicarbonamide concentrations on ethyl carbamate concentrations in bread and toast" 14 : 95-100, 1997
4 Mulder P.P.J., "The determination of biurea: A novel method to discriminate between nitrofuran and azodicarbonamide use in food products" 586 : 366-373, 2007
5 Mulder, P.P.J., "The determination of biurea : A novel method to discriminate between nitrofuran and azodicarbonamide use in food products" 586 : 366-373, 2007
6 Stadler, R.H., "Semicarbazide is a minor thermal decomposition product of azodicarbonamide used in the gaskets of certain food jars" 129 : 276-281, 2004
7 Becalski, A., "Semicarbazide in Canadian bakery products" 23 : 107-109, 2006
8 Becalski, A., "Semicarbazide formation in azodicarbonamide treated flour - A model study" 52 : 5730-5734, 2004
9 Becalski A., "Semicarbazide formation in azodicarbonamide treated flour - A model study" 52 : 5730-5734, 2004
10 de la Calle, M.B., "Semicarbazide - occurrence in food products and state-of-the-art in analytical methods used for its determination" 382 : 968-977, 2005
11 de la Calle M.B, "Semicarbazide - occurrence in food products and state-of-the-art in analytical methods used for its determination" 382 : 968-977, 2005
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13 "Korea Food and Drug Administration: Food Additives Code. Korean Foods Industry Association, Seoul, Korea, pp 233-234 (2009)"
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15 ICH (International Conference on Harmonisation of Technical Requirements for Registration of Pharmaceuticals for Human Use), "ICH Topic Q2 (R1). Validation of analytical procedures: Text and methodology" European Medicines Agency
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20 Weak, E.D., "Determination of azodicarbonamide in wheat flour" 53 : 881-889, 1976
21 Food and Agriculture Organization of United Nations, "Combined Compendium of Food Additive Specifications - Azodicarbonamide" FAO 2006
22 라임정, "Azodicarbonamide를 첨가한 밀가루 반죽의 물성 및 냉동저장 중 제빵 특성의 변화" 한국식품영양과학회 33 (33): 1566-1572, 2004
23 National Institute of Food and Drug Safety Evaluation, "Analysisof food additives in foods" 2009
24 de Stefanis, V.A., "Analysis of azodicarbonamide in wheat flour by liquid chromatography" 65 : 52-55, 1988
25 Conant, J.B., "A quantitative study of semicarbazone formation" 54 : 2881-2899, 1932
26 United States Food and Drug Administration, "21CFR172. 806. Azodicarbonamide"