Colour optimization of Egyptian fresh beef sausage by natural colourants;Optimierung der Farbe frischer ägyptischer Rindswürste mit Hilfe natürlicher Farbstoffe

Fleischwirtschaft

Volumn 78, Issue 1, 1998, Pages 68-71

  Shehata, Hassan A ^a   Buckenhüskes, Herbert J ^b   El Zoghbi, Mohamed S ^c  

^a University of Suez Canal   (Egypt)

^b Gewürzmüller GmbH   (Germany)

^c Zagazig University   (Egypt)

Author keywords

Angkak; Canthaxanthin; Colour; Colourants; Fresh beef sausage; Red beet colourant

Indexed keywords

EID: 0009415524     PISSN: 0015363X     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (20)

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