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Study of concentration of added colors to juice of black cherry and juice of barberry on display in shop in the city of Tehran

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Background and Aim: Foodstuffs additives are a general term for materials that are added to the foodstuffs in order to increase durability and to improve the appearance, composition, taste and food nutritional value. Colors are classified in this group and are added to foodstuffs in order to increas...

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Bibliographic Details
Main Authors: MM Soltan Dallal (Author), S Vahedi (Author), A Najjarian (Author), A Dastbaze (Author), T Kaffashi (Author), E Pirhadi (Author), A Kamkar (Author), T Faramarzi (Author), V Mahdavi (Author)
Format: Book
Published: Tehran University of Medical Sciences, 2008-09-01T00:00:00Z.
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3rd Floor Main Library

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Call Number: A1234.567
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