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Color quality of fresh and processed foods Catherine A. Culver, editor, Ronald E. Wrolstad, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc
Publication details: Washington, DC American Chemical Society ; Distributed by Oxford University Press c2008Description: xiii, 549 p., 27 p. of plates : ill. (some col.) ; 24 cmISBN:- 9780841274198
- 2007060564
- 664.07 CUL
| Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|
| Anna Centenary Library | 664.07 CUL (Browse shelf(Opens below)) | Available | 141042 |
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| 664.07 COO Handbook of organic food safety and quality | 664.07 COU Introduction to The Physical Chemistry of Food | 664.07 CRO Determination of veterinary residues in food | 664.07 CUL Color quality of fresh and processed foods | 664.07 DIC New physico-chemical techniques for the characterization of complex food systems | 664.07 EAR Food product development maximising success | 664.07 EBE Authentication of food and wine |
Includes bibliographical reference and index
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