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	1.		Natural food colorants : science and technology edited by Gabriel J. Lauro, F. Jack Francis by Francis, F. J Lauro, Gabriel J Basic Symposium on Natural Colorants (1999), Institute of Food Technologists. Continuing Education Committee Publication details: New York Marcel Dekker 2000 Availability: Items available for loan: Anna Centenary Library (1)Call number: 664.062 LAU.
	2.		Chemistry and physiology of selected food colorants Jennifer M. Ames, editor, Thomas F. Hofmann, editor by Ames, Jennifer M Hofmann, Thomas F American Chemical Society. Division of Agricultural and Food Chemistry Publication details: Washington, DC American Chemical Society c2001 Availability: Items available for loan: Anna Centenary Library (1)Call number: 664.062 AME.
	3.		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 by Culver, Catherine A Wrolstad, Ronald E American Chemical Society. Division of Agricultural and Food Chemistry Publication details: Washington, DC American Chemical Society ; Distributed by Oxford University Press c2008 Availability: Items available for loan: Anna Centenary Library (1)Call number: 664.07 CUL.

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