Effect of natural pigment of Monascus purpureus on the organoleptic characters of processed cheeses.
About the publication
Record:
BARANOVÁ, Mária - MAĽA, Pavel - BURDOVÁ, Oľga - HADBAVNÝ, Michal - SABOLOVÁ, Gabriela. Effect of natural pigment of Monascus purpureus on the organoleptic characters of processed cheeses. In: Bulletin of the Veterinary Institute in Pulawy. 2004. ISSN 0042-4870, Roč. 48, č. 1 (2004), s. 59-62.
Year:
2004
Category:
ADE - Scientific papers in other foreign journals
Authors:
UVMP share:
0 %
Edition:
Bulletin of the Veterinary Institute in Pulawy
Roč. 48, č. 1 (2004), s. 59-62
Country of issue:
Slovakia
ISSN:
0042-4870
Research area:
neuvedená
Scientometrics:
2004: 0.192 - IF, Q4 - JCR Best Q
Language:
english
Citations:
2020-2020: [1] DARWESH, Osama M. - MATTER, Ibrahim A. - ALMOALLIM, Hesham S. - ALHARBI, Sulaiman A. - OH, You-Kwan. Isolation and Optimization of Monascus ruber OMNRC45 for Red Pigment Production and Evaluation of the Pigment as a Food Colorant. In APPLIED SCIENCES-BASEL, 2020, vol. 10, no. 24, pp. [WoS]