The effect of fucoxanthin as coloring agent on the quality of Shrimp Paste
Colour is one of quality attributes of shrimp paste where some industries add non�food grade colouring agent, which may possibly generate adverse effects for customer. The development of colouring agent for shrimp paste is a crucial field of study in the food technology. Fucoxanthin, a yellow pi...
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| Main Authors: | , , |
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| Format: | Article PeerReviewed |
| Language: | English English English |
| Published: |
IOP Conf. Series: Earth and Environmental Science
2019
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| Subjects: | |
| Online Access: | https://repository.unair.ac.id/122116/1/C.32.pdf https://repository.unair.ac.id/122116/2/C.32.pdf https://repository.unair.ac.id/122116/3/C.32.pdf https://repository.unair.ac.id/122116/ https://iopscience.iop.org/article/10.1088/1755-1315/441/1/012079 |
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| Institution: | Universitas Airlangga |
| Language: | English English English |
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