Monascus red dye as alternative colorant for salted duck eggs
The study aimed to determine the suitability of Monascus red as an alternative colorant for salted eggs by assessing its solubility in water and its stability in aqueous solutions (20 mg/ml) under different pH levels (4, 7 and 8), storage temperatures (15°C, 25°C and 55°C), processing temperatures (...
| 主要作者: | |
|---|---|
| 其他作者: | |
| 格式: | Thesis |
| 語言: | English |
| 主題: |