[Formic acid in ginger bread--an adulterant?].
Formic acid is a constituent of ginger-bread, formed by the baking process, in concentrations up to 1 000 mg/kg.
D001939:Bread / Q000032:analysis*; D005503:Food Additives / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis*; D005561:Formates / Q000032:analysis*
D005503:Food Additives; D005561:Formates; C030544:formic acid
Ameisensäure in Lebkuchen--ein Zusatzstoff?