Dye use in fresh meat preparations and meat products: a survey by a validated method based on HPLC ‐ UV ‐diode array detection as a contribution to risk assessment-Reference-Cited by-同舟云学术

Dye use in fresh meat preparations and meat products: a survey by a validated method based on HPLC ‐ UV ‐diode array detection as a contribution to risk assessment

Published:2019-07-03 Issue:3 Volume:55 Page:1126-1135
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Iammarino Marco¹^ORCID,Mentana Annalisa²,Centonze Diego²,Palermo Carmen²,Mangiacotti Michele¹,Chiaravalle Antonio Eugenio¹

Affiliation:

1. Zooprophylactic Institute of Puglia and Basilicata Via Manfredonia 20 Foggia71121Italy

2. Department of the Sciences of Agriculture, Food and Environment University of Foggia Via Napoli, 25 Foggia71122Italy

Funder

Ministero della Salute

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14275

Reference39 articles.

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5. Anaphylaxis After Ingestion of Carmine Colored Foods: Two Case Reports and a Review of the Literature

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