Robert:
I have found very little investigational data on the safety of YPS in food
other than what we all have seen in the standard text books such as the Merck
Index. The report I cited last week from the Department of Agriculture deals
with toxicology issues and to anyone trained in chemistry or biology it sets
off many instant alarms.
If you know of any studies that have been conducted especially in the area of
pH modifications of YPS (less than 5/greater than 9) I would greatly
appreciate hearing about them.
Dr. Marion Dewitty
Wieand Fisheries
Providencia, Santiago Chile
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