Handbook of Food Analytical Chemistry, Pigments, Colorants, Flavors, Texture, and Bioactive Food Components
Contributors: Ronald E. Wrolstad (Editor); Terry E. Acree (Editor); Eric A. Decker (Editor); Michael H. Penner (Editor); David S. Reid (Editor); Steven J. Schwartz (Editor); Charles F. Shoemaker (Editor); Peter Sporns (Editor)
Publisher: Wiley-Interscience
Published: December 27, 2004
Language: eng
Number of pages: 624
ISBN-13: 9780471718178
First sentence: Color is one of the most important quality attributes for consumer acceptance of foods.