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010 a| 2007060564;

020 a| 9780841274198 (alk. paper);

020 a| 0841274193 (alk. paper);

035 a| (WaSeSS)ssj0000596514;

049 a| EREEa| NEHH;

050 00 a| TP370.9.C64b| C65 2008;

082 00 a| 664/.072| 22;

245 00 a| Color quality of fresh and processed foodsh| [electronic resource] /c| Catherine A. Culver, editor, Ronald E. Wrolstad, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc.;

260 a| Washington, DC :b| American Chemical Society ;a| [New York] :b| Distributed by Oxford University Press,;

300 a| xiii, 549 p., 27 p. of plates :b| ill. (some col.) ;c| 24 cm.;

440 0 a| ACS symposium series ;v| 983;

500 a| Proceedings of a symposium entitled "Color quality of fresh and processed foods" held in Atlanta, Georgia, Mar. 2006.;

504 a| Includes bibliographical references and indexes.;

506 a| Available only to authorized users.;

538 a| Mode of access: World Wide Web;

650 0 a| Color of foodv| Congresses.=| ^A117201;

650 0 a| Coloring matter in foodv| Congresses.=| ^A9081;

650 0 a| Foodx| Qualityv| Congresses.=| ^A234828;

655 0 a| Electronic books.=| ^A491897;

700 1 a| Culver, Catherine A.?| UNAUTHORIZED;

700 1 a| Wrolstad, Ronald E.,d| 1939-=| ^A912329;

710 2 a| American Chemical Society.b| Division of Agricultural and Food Chemistry.=| ^A93;

856 40 z| Full text available from ACS eBooks Complete Collectionu| https://go.openathens.net/redirector/ecu.edu?url=https%3A%2F%2Fpubs.acs.org%2Fdoi%2Fbook%2F10.1021%2Fbk-2008-0983;

947 a| (OCoLC)ocn173368793;

949 a| CLICK ON WEB ADDRESSw| ASISh| JOYNER188;

949 a| CLICK ON WEB ADDRESSw| ASISh| HSL77;

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596 a| 1 3 4;

998 a| 6730316;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 6730316-1001l| JNETm| JOYNERr| Ys| Yt| JNESSBKu| 6/13/2026x| EBOOKz| JERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 6730316-2001l| HSLELECm| HSLr| Ys| Yt| HEBKu| 6/13/2026x| EBOOKz| HERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 6730316-3001l| MNETm| JMUSICr| Ys| Yt| MNESSBKu| 6/13/2026x| EBOOKz| JERESOURCE;

Color quality of fresh and processed foods / Catherine A. Culver, editor, Ronald E. Wrolstad, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc.

Other author	Culver, Catherine A.
Other author	Wrolstad, Ronald E., 1939-
Other author	American Chemical Society. Division of Agricultural and Food Chemistry.
Format	Electronic
Publication Info	Washington, DC : American Chemical Society ; [New York] : Distributed by Oxford University Press,
Description	xiii, 549 p., 27 p. of plates : ill. (some col.) ; 24 cm.
Supplemental Content	Full text available from ACS eBooks Complete Collection
Subjects	Color of food--Congresses. Coloring matter in food--Congresses. Food--Quality. --Congresses.

Series	ACS symposium series ; 983
General note	Proceedings of a symposium entitled "Color quality of fresh and processed foods" held in Atlanta, Georgia, Mar. 2006.
Bibliography note	Includes bibliographical references and indexes.
Access restriction	Available only to authorized users.
Technical details	Mode of access: World Wide Web
Genre/form	Electronic books.
LCCN	2007060564
ISBN	9780841274198 (alk. paper)
ISBN	0841274193 (alk. paper)

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Color quality of fresh and processed foods / Catherine A. Culver, editor, Ronald E. Wrolstad, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc.

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