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...
সংরক্ষণ করুন:
| প্রধান লেখক: | |
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| অন্যান্য লেখক: | |
| ভাষা: | Undetermined English |
| প্রকাশিত: |
Washington, DC,[New York]
American Chemical Society,Distributed by Oxford University Press
2008
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| বিষয়গুলি: | |
| ট্যাগগুলো: |
ট্যাগ যুক্ত করুন
কোনো ট্যাগ নেই, প্রথমজন হিসাবে ট্যাগ করুন!
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Trà Vinh |
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