The Coloration of Food-Reference-Cited by-同舟云学术

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The Coloration of Food

Published:1973-05 Issue:1 Volume:4 Page:7-12
ISSN:0557-9325
Container-title:Review of Progress in Coloration and Related Topics
language:en
Short-container-title:Review of Progress in Coloration and Related Topics

Author:

NURSTEN HARRY E.¹

Affiliation:

1. Procter Department of Food and Leather Science University of Leeds Leeds LS2 9JT

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Environmental Science,History,Chemical Engineering (miscellaneous),Business and International Management

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1478-4408.1973.tb00198.x

Reference107 articles.

1. Glossay of Leather Terms BS 2780:1972.

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The coloration of food;Review of Progress in Coloration and Related Topics;2003-06

2. Brown FK and the colouring of smoked fish—a risk‐benefit analysis;Food Additives and Contaminants;1987-07

3. A review of the genotoxicity of food, drug and cosmetic colours and other azo, triphenylmethane and xanthene dyes;Mutation Research/Reviews in Genetic Toxicology;1982-03

4. Genotoxicity of the food colours red 2G and brown FK in bacterial systems; use of structurally-related dyes and azo-reduction;Food and Cosmetics Toxicology;1980-01

5. Chemical Analysis;Review of Progress in Coloration and Related Topics;1977-06

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