Evaluation of the colouring strength of saffron spice by UV-Vis spectrometry

Author： Rada R. Zhengjie L. Deakin A. Orfanou O. Tsimidou M.

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.57, Iss.3, 1996-11, pp. : 463-469

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Evaluation of a single dose of half strength inactivated influenza vaccine in healthy adults

By Treanor J. Keitel W. Belshe R. Campbell J. Schiff G. Zangwill K. Wolff M. Klimov A. Levandowski R. Lambert L.

Vaccine, Vol. 20, Iss. 7, 2002-01 ,pp. : 1099-1105

Elsevier

Access to resources Recommend Favorite

Antibacterial activity of Turkish spice hydrosols

By Sagdic O. Ozcan M.

Food Control, Vol. 14, Iss. 3, 2003-04 ,pp. : 141-143

Elsevier

Access to resources Recommend Favorite

Etiologic study vis-à-vis intervention study

By Miettinen O.

European Journal of Epidemiology, Vol. 25, Iss. 10, 2010-10 ,pp. : 671-675

Springer Publishing Company

Access to resources Recommend Favorite

Use of spice mixtures for the stabilisation of fresh portioned pork

By Grohs B.-M. Kunz B.

Food Control, Vol. 11, Iss. 6, 2000-12 ,pp. : 433-436

Elsevier

Access to resources Recommend Favorite

Interlaboratory Evaluation of a Standardized Inductively Coupled Plasma Mass Spectrometry Method for the Determination of Trace Beryllium in Air Filter Samples

By Ashley Kevin Brisson Michael Howe Alan Bartley David

Journal of Occupational and Environmental Hygiene, Vol. 6, Iss. 12, 2009-12 ,pp. : 745-750

Taylor & Francis Ltd

Access to resources Recommend Favorite