Author:
Knowles Michael E.,Gilbert John,McWeeny David J.
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference22 articles.
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2. The extraction and identification of permitted food colouring matters with special reference to the changes undergone during processing and subsequent storage
3. The Use and Stability of Artificial Colouring Matters in Canned Fruit and Vegetables The Fruit and Vegetable Canning and Quick Freezing Research Association, Research Leaflet No. 7, 1962.
4. Stability of erythrosine in artificially coloured canned cherries
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