Interactive Effect of Food Compositions on the Migration Behavior of Printing Ink Solvent

The partitioning behavior of the five printing ink solvents in nine lab-made cookies with various sugar and water content at 25${^{\circ}C}$ was studied to find out the presence and effects of interaction between the two ingredients on partitioning behavior in cookies. Solvents were ethyl acetate, h...

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Veröffentlicht in:	Journal of food science and nutrition (Pusan, Korea : 2003) Korea : 2003), 2009, Vol.14 (4), p.310-315
1. Verfasser:	An, Duek-Jun
Format:	Artikel
Sprache:	kor
Online-Zugang:	Volltext
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