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

Author:

Iammarino Marco1ORCID,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

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