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Colour in food : improving quality /

The colour of a food is central to consumer perceptions of quality. This important collection reviews key issues in controlling colour quality in food, from the chemistry of colour in food to measurement issues, improving natural colour and the use of colourings to improve colour quality.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: MacDougall, D. B.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Boca Raton, Fla. : Cambridge, England : CRC Press ; Woodhead Pub., 2002.
Colección:Woodhead Publishing in food science and technology.
Temas:
Acceso en línea:Texto completo
Descripción
Sumario:The colour of a food is central to consumer perceptions of quality. This important collection reviews key issues in controlling colour quality in food, from the chemistry of colour in food to measurement issues, improving natural colour and the use of colourings to improve colour quality.
Descripción Física:1 online resource (xiii, 378 pages) : illustrations
Bibliografía:Includes bibliographical references and index.
ISBN:1591244331
9781591244332
1855736675
9781855736672
1855735903
9781855735903