Colour in food: improving quality

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Technique - Food Manufacturing
Colour in food: improving quality

Colour in food: improving quality

D. MacDougall

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Discusses the concept of the total appearance of food and the importance of colour to consumers. Explores the principles of instrumental colour measurements, models colour appearance, colour measurement by colour reflectance, and sorting by colour.

Kategorije:

Technique - Food Manufacturing

Godina:

2002

Izdanje:

1

Izdavač:

CRC Press

Jezik:

english

Strane:

376

ISBN 10:

1855735903

ISBN 13:

9781855735903

Fajl:

PDF, 8.05 MB

IPFS:

,

english, 2002

Preuzeti (pdf, 8.05 MB)

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