Colour Measurement of Foods
Author:
Publisher
Springer US
Link
http://link.springer.com/content/pdf/10.1007/978-1-4615-2123-5_8.pdf
Reference160 articles.
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5. Barton Patricia A (1967) Measurement of colour stability of cooked cured meats to light and air. J Sci Food Agric 18 298–307
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1. Colour profile analysis of Port wines by various instrumental and visual methods;Journal of the Science of Food and Agriculture;2019-02-27
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