Journals Higher Education



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Published: 12 June 2008

564 Pages | 168 line illustrations


ISBN: 9780841274198

Bookseller Code (AJ)

Color Quality of Fresh and Processed Foods

Catherine A Culver and Ronald E Wrolsdtad

ACS Symposium Series

  • Useful for a wide range of scientific and technical personnel: Processors, researchers in product developers, plant breeders, quality assurance personnel, people with responsibilities for purchase specifications and regulatory compliance.
  • A wide range of commodities is covered, and a large section is given to regulatory aspects of food colorants.

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