Whole Algal Flour to be used as a partial replacement for cream, milk, eggs/egg yolks and butter/shortening in a variety of foods

Name: Whole Algal Flour to be used as a partial replacement for cream, milk, eggs/egg yolks and butter/shortening in a variety of foods
Creator: Health Canada
License: https://open.canada.ca/en/open-government-licence-canada

In 2014, Health Canada received a submission to allow the sale of Whole Algal Flour to be used as a partial replacement for cream, milk, eggs/egg yolks and butter/shortening in a variety of foods.

Publisher: Health Canada
Resources: 2
Catalogue metadata updated: 2024-09-09

Data overview

Formats: HTML
File languages: English, French

Official sources and licences

Government of Canada Open Data
Open Government Licence – Canada

Resources

Whole Algal Flour to be used as a partial replacement for cream, milk, eggs/egg yolks and butter/shortening in a variety of foods (English, HTML) HTML
Whole Algal Flour to be used as a partial replacement for cream, milk, eggs/egg yolks and butter/shortening in a variety of foods (French, HTML) HTML

Related open data

Health Canada