Analysis of Triphenylmethane Dye Residues and their Leuco‐Forms in Frozen Fish by LC‐MS/MS, Fish Microbial Quality, and Effect of Immersion in Whole Milk on Dye Removal-Reference-Cited by-同舟云学术

Analysis of Triphenylmethane Dye Residues and their Leuco‐Forms in Frozen Fish by LC‐MS/MS, Fish Microbial Quality, and Effect of Immersion in Whole Milk on Dye Removal

Published:2019-01-14 Issue:2 Volume:84 Page:370-380
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Gammoh Sana¹^ORCID,Alu'datt Muhammad H.¹^ORCID,Alhamad Mohammad N.²,Rababah Taha¹,Ammari Zaid A.³,Tranchant Carole C.⁴^ORCID,Talafha Wesam¹,AlRosan Mohammad¹

Affiliation:

1. Dept. of Nutrition and Food Technology, Faculty of AgricultureJordan Univ. of Science and Technology P.O. Box 3030 Irbid 22110 Jordan

2. Dept. of Natural Resources and Environment, Faculty of AgricultureJordan Univ. of Science and Technology P.O. Box 3030 Irbid 22110 Jordan

3. Dept. of MedicineUniv. of Toledo Medical Center Toledo OH U.S.A

4. School of Food Science, Nutrition and Family StudiesUniv. de Moncton Moncton NB E1A 3E9 Canada

Funder

Jordan University of Science and Technology

Université de Moncton

Publisher

Wiley

Subject

Food Science