Journals Higher Education



Published: 13 June 2008

564 Pages

6 X 9 inches

ISBN: 9780841274198

Bookseller Code (06)

Color Quality of Fresh and Processed Foods

Catherine A Culver and Ronald E Wrolstad

American Chemical Society

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.
  • Covers a wide range of commodities and devotes a large section to regulatory aspects of food colorants.

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