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Colour in food: improving quality

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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.

Author(s): D. MacDougall
Edition: 1
Publisher: CRC Press
Year: 2002

Language: English
Pages: 376
City: Boca Raton, FL