Microbial Production of Food Grade Pigments
The controversial topic of synthetic dyes in food has been discussed for many years. The scrutiny and negative assessment of synthetic food dyes by the modern consumer have raised a strong interest in natural colouring alternatives. Nature is rich in colours (minerals, plants, microalgae, etc.), and...
Furkejuvvon:
| Váldodahkki: | |
|---|---|
| Materiálatiipa: | Artigo |
| Giella: | Inglês |
| Almmustuhtton: |
University of Zagreb Faculty of Food Technology and Biotechnology
2006-01-01
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| Ráidu: | Food Technology and Biotechnology |
| Fáttát: | |
| Liŋkkat: | http://hrcak.srce.hr/file/162018 |
| Fáddágilkorat: |
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