Estimation of Para Red Dye in Chilli Powder and Tomato Sauces by a Simple Spectrophotmetric Method followed by Thin layer Chromatography
A number of grinded chilli powder samples and tomato sauce samples were collected from various localities of Karachi city. All the samples were estimated for the presence of para red which is an azo dye and more specifically belongs from the group of sudan dyes. According to the regulation of variou...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Joint Coordination Centre of the World Bank assisted National Agricultural Research Programme (NARP)
2013-08-01
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| Series: | Journal of Applied Sciences and Environmental Management |
| Online Access: | https://www.ajol.info/index.php/jasem/article/view/92466 |