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Decolorizing of new coccin (food red no.102) by the yeast isolated from sliced zinger pickles.

1993

Kato H. | Ono J.

AGROVOC Keywords
colorant alimentaire colorantes alimentarios decoloration encurtidos food colourants levadura levure pickles yeasts zingiber officinale
Bibliographic information
Annual Report of the Food Research Institute, Aichi Prefectural Government
ISSN 0916-0973
Pagination
v.65-76
Other Subjects
Proceso de decoloracion; Procede de decoloration
Language
Japanese
Note
7 tables; 5 fig.; 20 ref. Summary (Ja).
Type
Journal Article; Summary
Source
Annual-Report-of-the-Food-Research-Institute,-Aichi-Prefectural-Government (Japan). (Mar 1993). (no.33) p. 65-76.
Corporate Author
Aichi-ken. Food Research Inst., Nagoya (Japan)
National Food Administration, Helsinki (Finland).
2012-11-15
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