MANUAL OF METHODS OF ANALYSIS OF FOODS FOOD …
3.5.3 Determination of Acesulphame – K, Aspartame and Saccharin by HPLC 68 3.5.4 Determination of Caffeine, Benzoate and Saccharin by High Performance Liquid Chromatography 74 4.0 Food colours 81 4.1 Identification of Natural Colours 81 4.2 Isolation and Estimation of Synthetic Food Colours 82 4.3 Oil Soluble colours 92
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