Controlling the bleeding of carmine colorant in crabstick. [electronic resource]
Producer: 20100927Description: C707-12 p. digitalISSN:- 1750-3841
- Animals
- Calcium Compounds -- chemistry
- Carmine -- chemistry
- Chemical Phenomena
- Fish Products -- analysis
- Food Coloring Agents -- chemistry
- Food Handling -- methods
- Food Preservation -- methods
- Gadiformes
- Gels -- chemistry
- Hot Temperature -- adverse effects
- Hydrogen-Ion Concentration
- Osmolar Concentration
- Permeability
- Pigmentation
- Quality Control
- Solubility
- Time Factors
- Water -- analysis
No physical items for this record
Publication Type: Comparative Study; Journal Article
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