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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Simultaneous determination of saffron and synthetic dyes in ready-to-cook Iranian barbecued chicken by HPLC

Afshin BaraniDepartment of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, IranCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-3772-7305
ORCID Icon &
Hossein TajikDepartment of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
Pages 1608-1614 | Received 29 Apr 2019, Accepted 06 Sep 2019, Published online: 19 Sep 2019

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