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  Search result  Your search for [subject]Coloring matter in food returned 11 records.  
 
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  Book Handbook of U.S. colorants for foods, drugs, and cosmetics.

by Marmion, Daniel M.,; New York: Wiley, 1979.

Subject: Coloring matter in food; Coloring matter.

  
     
Relevance: 27.28%
 
     
  Thesis Storage stability and sensory quality of duhat (Syzyium cumini Linn.) authocyanins as a food colorant.

by Martinez, Sarah B.; 1979.

Subject: Coloring matter in food.

  
     
Relevance: 25.13%
 
     
  Thesis Sensory quality and stability of ubi (Dioscorea alata Linn.) peel anthocyanin as a food colorant.

by Paredes, Ma. Dulce C.; 1979.

Subject: Coloring matter in food.

  
     
Relevance: 25.13%
 
     
  Book Developments in food colours 2.

London: Applied Science Publishers, 1984.

Subject: Coloring matter in food.

  
     
Relevance: 25.13%
 
     
  Book Food colors.

Washington: National Academy of Sciences, 1971.

Subject: Coloring matter in food.

  
     
Relevance: 25.13%
 
     
  Book Natural food colorants.

London: Blackie Academic & Professional, 1996.

Subject: Coloring matter in food.

  
     
Relevance: 25.13%
 
     
  Book Natural food colorants.

by Houghton, J.D. ed.; London; New York: Blackie Academic & Professional, 1996.

Subject: Chemistry; Food colorants, Natural; Coloring matter in food.

  
     
Relevance: 25.01%
 
     
  Thesis Extraction and storage stability of red color from Roselle (Hibiscus sabdariffa).

by Oarde, Cynthia M.; 1978.

Subject: Coloring matter in food; Roselle.

  
     
Relevance: 24.86%
 
     
  Thesis Development and storage stability of spray dried ubi (Dioscorea alata Linn.) anthocyanin pigment as food colorant.

by Ramos, Aida; 1987.

Subject: Coloring matter in food; Tubers -- Philippines.

  
     
Relevance: 24.59%
 
     
  Thesis Red pigment and citrinin formation by a local isolate of Monascus sp.

by Cereno, Celia A.; 2009.

Subject: Monascus -- Philippines; Coloring matter in food.

  
     
Relevance: 24.59%
 
     
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