Re‐evaluation of sodium ferrocyanide (E 535), potassium ferrocyanide (E 536) and calcium ferrocyanide (E 538) as food additives
Rudolf Antonius Woutersen, Zsuzsanna Bagó-Horváth(Comprehensive Cancer Center Vienna), Peter Aggett(Unknown), Agneta Oskarsson(Swedish University of Agricultural Sciences), Jean‐Charles Leblanc(Agence Nationale de Sécurité Sanitaire de l’Alimentation, de l’Environnement et du Travail), Ine Waalkens‐Berendsen, Pierre Galtier, Ursula Gundert‐Remy(Charité - Universitätsmedizin Berlin), Riccardo Crebelli, Claude Lambré(Unknown), Federica Lodi, Matthew Wright(University Hospital of Zurich), Peter Moldéus, David Michael Gott(Food Standards Agency), Alessandra Giarola, Alicja Mortensen(National Research Centre for the Working Environment), Fernando Aguilar, María José Frutos Fernández(Universitat de Miguel Hernández d'Elx), Ivan Stanković, Maged Younes(Robert Gordon University), Gunter Georg Kuhnle, Henk Van Loveren, Birgit Dusemund(Unknown), Inger Therese Lillegaard, Metka Filipič(National Institute of Biology), Alessandro Di Domenico
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