COLORIMETRY OF FOODS. 3. Carrot Puree-Reference-Cited by-同舟云学术

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COLORIMETRY OF FOODS. 3. Carrot Puree

Published:1970-11 Issue:6 Volume:35 Page:771-773
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

HUANG I-LO,FRANCIS F. J.,CLYDESDALE F. M.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1970.tb01991.x/fullpdf

Reference5 articles.

1. I-Lo. Huang, 1969 . The Kubelka-Munk concept for color measurement of food purees containing carotenoids . Ph.D. thesis , University of Massachusetts, Amherst.122 pp.

2. COLORIMETRY OF FOODS. 2. Color Measurement of Squash Puree Using the Kubelka-Munk Concept

3. Color Measurement of Translucent Food Samples

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