Study of concentration of added colors to juice of black cherry and juice of barberry on display in shop in the city of Tehran
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...
Furkejuvvon:
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| Materiálatiipa: | Girji |
| Almmustuhtton: |
Tehran University of Medical Sciences,
2008-09-01T00:00:00Z.
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Interneahtta
Connect to this object online.3rd Floor Main Library
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A1234.567 |
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| Njađus 1 | Oažžumis |