Loading…
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.
| Call Number: | Libro Electrónico |
|---|---|
| Other Authors: | |
| Format: | Electronic eBook |
| Language: | Inglés |
| Published: |
Boca Raton, Fla. : Cambridge, England :
CRC Press ; Woodhead Pub.,
2002.
|
| Series: | Woodhead Publishing in food science and technology.
|
| Subjects: | |
| Online Access: | Texto completo |