The analysis of status of added colors to dried sweets in South of Tehran using thin layer chromatography
Background&Objective: 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 i...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Golestan University of Medical Sciences
2007-04-01
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| Series: | مجله دانشگاه علوم پزشکی گرگان |
| Subjects: | |
| Online Access: | http://goums.ac.ir/journal/browse.php?a_code=A-10-2-26&slc_lang=en&sid=1 |