Search Results
 
  Search result  Your search for [subject]Monascus returned 4 records.  
 
Sort by:  
 
     
  Thesis Stability of monascus color in nitrite-cured meat products.

by Dela Paz, Charity Jaggielyn Espiritu; 2004.

Subject: Meat -- Preservation; Monascus; Color in food.

  
     
Relevance: 11.80%
 
     
  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: 11.80%
 
     
  Thesis Pigment production of Monascus Purpureus and its potential as foodstuff coloring.

by Ignacio-Dizon, Erlinda V.; College, Laguna, Philippines: University of the Philippines at Los Ba?os, 1983.

Subject: Food Science; Pigment production, Monascus purpureus; Food products, processing; Food additive, natural colorant.

  
     
Relevance: 10.18%
 
     
  Continuing Resource A study on ang-kak and its production.

by Maceda, Leticia M.;

Subject: Chemistry; Ang-kak -- Chemicophysical properties; Ang-kak -- Production; Food coloring; Monascus purpureus.

  
     
Relevance: 9.93%
 
     
 
         
         
Online Catalog
Basic Search
Advanced Search
Browse Subjects
Book Cart
 
         

Text Size:
S  -  M  -  L
Copyright © 2004-2024. Philippine eLib Project
Host: U.P. Diliman University Library