Colour in Food Improving Quality
| Author/creator | MacDougall, D. Editor |
| Format | Electronic |
| Publication Info | Sawston : Woodhead Publishing Limited |
| Description | 392 p. ill 23.000 x 016.000 cm. |
| Supplemental Content | Full text available from eBook - Agricultural, Biological, and Food Sciences pre-2007 |
| Subjects |
| Summary | Annotation CONTENTS Part 1 Perceiving and measuring colour: The perception and sensory measurement of colour; Colour measurement of food: principles and practice; Models of colour perception and colour appearance; Colour measurement of foods by colour reflectance; Colour sorting for the bulk food industry. Part 2 Colour control in food: Chemistry of food colour; Colour stability in vegetables; Modelling colour stability in meat; Analysing changes in fruit pigments; Improving natural pigments by genetic modification of crop plants; Food colourings; Developments in natural colourings; Calibrated colour imaging analysis of food. |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Genre/form | Electronic books. |
| LCCN | 2002023408 |
| ISBN | 9781855735903 |
| ISBN | 1855735903 (Trade Cloth) Active Record |
| Standard identifier# | 9781855735903 |
| Stock number | 00051468 |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | Access Content Online | ✔ Available |