Effects of Light Color on Consumers’ Acceptability and Willingness to Eat Apples and Bell Peppers
Author:
Affiliation:
1. Department of Food Science; University of Arkansas; Fayetteville AR 72704
2. Department of Poultry Science; University of Arkansas; Fayetteville AR 72701
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/joss.12183/fullpdf
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3. Effect of illumination source on the appearance of fresh meat cuts;Barbut;Meat Sci.,2001
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5. Effect of three commercial light sources on acceptability of salmon, snapper and sea bass fillets;Barbut;Aquaculture,2004b
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