Dye use in fresh meat preparations and meat products: a survey by a validated method based on
HPLC
‐
UV
‐diode array detection as a contribution to risk assessment
2019 ◽
Vol 55
(3)
◽
pp. 1126-1135
◽
Keyword(s):
Keyword(s):
2019 ◽
Vol 55
(3)
◽
pp. 1097-1109
◽
2013 ◽
Vol 16
(2)
◽
pp. 142-149
2003 ◽
Vol 487
(2)
◽
pp. 155-170
◽