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Meat analytics
Project
Project code: MRI-AA-02-4022
Contract period: 01.01.2005
- 31.12.2006
Purpose of research: Basic research
Analytical techniques for food show changes like all other analytical techniques. In the framework of new developments we try to establish a comprehensive method for the quantification of azo and Sudan dyes in meat products and additives by using the LC-MS has to be introduced. New methods for the determination of Azo and Sudan colorants in meat products and spices are developed.
Section overview
Subjects
- Physiology of Nutrition
- Food Chemistry
