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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Detalhes bibliográficos
Autor principal: Culver, Catherine A.
Outros Autores: Catherine A. Culver; editor; Ronald E. Wrolstad
Idioma:Undetermined
English
Publicado em: Washington, DC,[New York] American Chemical Society,Distributed by Oxford University Press 2008
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Thư viện lưu trữ: Trung tâm Học liệu Trường Đại học Trà Vinh