Colour in food: improving quality PDF
376 Pages·2002·8.052 MB·English
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Description:
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.
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Most books are stored in the elastic cloud where traffic is expensive. For this reason, we have a limit on daily download.
