Yuwindry, Iwan (2020) Analysis Of Rhodamine B Dyes And Benzoate Acid Preservatives In Tomato Sauces In Banjarmasin City. In: Proceedings of the First National Seminar Universitas Sari Mulia, NS-UNISM 2019, 23rd November 2019, Banjarmasin, South Kalimantan, Indonesia.
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Abstract
Red tomato sauces are often misused by producers by adding dyes that are prohibited from using food such as Rhodamin B. Tomato sauce is also usually made by adding preservatives such as Benzoic Acid which cannot be dissociated, causing toxic effects on overuse. The purpose of this study was to analy
| Item Type: | Conference or Workshop Item (UNSPECIFIED) |
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| Date Deposited: | 04 Mar 2026 13:28 |
| Last Modified: | 17 Apr 2026 10:46 |
| URI: | http://eprints.eai.eu/id/eprint/29941 |
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