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Investigation of colour agent content of paprika powders with added oleoresin Cover

Investigation of colour agent content of paprika powders with added oleoresin

Acta Universitatis Sapientiae, Alimentaria
Volume 8 (2015): Issue 1 (January 2015)
By: L. Szabó and  Zs. H. Horváth  
Open Access
|Jul 2015

References

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DOI: https://doi.org/10.1515/ausal-2015-0007 | Journal eISSN: 2066-7744
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Language: English
Page range: 78 - 85
Published on: Jul 3, 2015
Published by: Sapientia Hungarian University of Transylvania
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
paprika powder,
colour agent content,
storage.
Related subjects:
Business and economics,
Business management,
Industries,
Agribusiness, food industry,
Industrial chemistry,
Food science and technology

© 2015 L. Szabó, Zs. H. Horváth, published by Sapientia Hungarian University of Transylvania
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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