In Vitro Evaluation of Antimold Activity of Annatto Natural Dye and Its Effects on Microbial, Physicochemical, and Sensory Properties of Bread. [electronic resource]

By: Contributor(s): Producer: 20191108Description: 1598-1604 p. digitalISSN:
  • 1944-9097
Subject(s): Online resources: In: Journal of food protection vol. 81
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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