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1
Evaluation of Coloring Potential of Dietzia natronolimnaea Biomass as Source of Canthaxanthin for Egg Yolk Pigmentation
Evaluation of Coloring Potential of Dietzia natronolimnaea Biomass as Source of Canthaxanthin for Egg Yolk Pigmentation
M. Esfahani-Mashhour | M. Esfahani-Mashhour | 2009
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2
the chemical basis of green pigment formation in crushed garlic cloves
the chemical basis of green pigment formation in crushed garlic cloves
eun jung lee | Korean Society of Food Science and Technology | 2006
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3
Pigmentation and Delayed Oxidation of Broiler Chickens by the Red Carotenoid, Astaxanthin, from Chemical Synthesis and the Yeast, Xanthophyllomyces d
Pigmentation and Delayed Oxidation of Broiler Chickens by the Red Carotenoid, Astaxanthin, from Chemical Synthesis and the Yeast, Xanthophyllomyces d
G.-H. An | G.-H. An | 2004
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4
Lutein, zeaxanthin, macular pigment, and viaual function in adult cystic fibrosis patients
Lutein, zeaxanthin, macular pigment, and viaual function in adult cystic fibrosis patients
C Schupp | Cadmus journal ser | 2004
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5
Use of Lycopene, an Antioxidant Carotinoid in Laying Hens for Egg Yolk Pigmentation
Use of Lycopene, an Antioxidant Carotinoid in Laying Hens for Egg Yolk Pigmentation
D.-K. Kang | D.-K. Kang | 2003
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6
Growth, Protein and Pigment Content of Rice Seedlings under Phosphorus Deprivation Condition
Growth, Protein and Pigment Content of Rice Seedlings under Phosphorus Deprivation Condition
Myoung Ryoul Park | The Korean Society of Crop Science | 2002
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7
Kinetics of Thermal Degradation of Anthocyanin Pigment Solutions Driven from Red Flower Cabbage
Kinetics of Thermal Degradation of Anthocyanin Pigment Solutions Driven from Red Flower Cabbage
Jong-Whan Rhim | Korean Society of Food Science and Technology | 2002
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8
Effects of Organic Acids on the Extraction Kinetics of Purple-fleshed Sweet Potato Pigment
Effects of Organic Acids on the Extraction Kinetics of Purple-fleshed Sweet Potato Pigment
Jong-Whan Rhim | Korean Society of Food Science and Technology | 2002
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9
ANIMAL PRODUCTION AND APPLIED SCIENCE : Effects of Eggshell Pigmentation and Egg Size on the Spectral Properties and Characteristics of Eggshell Meat
ANIMAL PRODUCTION AND APPLIED SCIENCE : Effects of Eggshell Pigmentation and Egg Size on the Spectral Properties and Characteristics of Eggshell Meat
T. M.Shafey | AAAP | 2002
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10
Nitrate Reduction and Pigment Formation of Chinese, Style Sausage Mixes Caused by Micrococcaceae
Nitrate Reduction and Pigment Formation of Chinese, Style Sausage Mixes Caused by Micrococcaceae
H. L. Guo... | AAAP | 2000
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