Color quality of fresh and processed foods

The book opens with a section on color measurement covering the basic principles and practical aspects of color measurement. Sixteen chapters are devoted to fruits, vegetables and beverages. The perspective of plant breeders is given along with that of academic and industrial scientists. Food colora...

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Bibliographic Details
Main Author: Culver, Catherine A.
Other Authors: Catherine A. Culver; editor; Ronald E. Wrolstad
Language:Undetermined
English
Published: Washington, DC,[New York] American Chemical Society,Distributed by Oxford University Press 2008
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Institutions: Trung tâm Học liệu Trường Đại học Trà Vinh