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...
محفوظ في:
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| اللغة: | Undetermined English |
| منشور في: |
Washington, DC,[New York]
American Chemical Society,Distributed by Oxford University Press
2008
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إضافة وسم
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Trà Vinh |
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