Color quality of fresh and preserved foods
By: Catherine A. Culver, editor, Ronald E. Wrolstad, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc.
Contributors: Culver, Catherine A.; Wrolstad, Ronald E., 1939-; American Chemical Society. Division of Agricultural and Food Chemistry.
Series: ACS symposium series -- 983
Publisher: American Chemical Society
Published: 2007
Place of publication: Washington, DC
Language: eng
ISBN-13: 9780841274198
Subjects: Color of food -- Congresses; Coloring matter in food -- Congresses; Food -- Quality -- Congresses
Genres: Congresses
Notes: Proceedings of a symposium entitled "Color quality of fresh and processed foods" held in Atlanta, Georgia, Mar. 2006.

Includes bibliographical references and index.