Application of Natural Pigments in Ordinary Cooked Ham
The possibility of obtaining a carmine or pink color on ordinary cooked ham by applying natural dyes from three plant species, namely red radish (<i>Raphanus sativus</i> L.), hibiscus (<i>Roselle sabdariffa</i> L.) and red beetroot (<i>Beta vulgaris</i> L.), was i...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-05-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/25/9/2241 |