Food Colorimetry: Theory and Applications
Jump To References Section
Abstract
Colour and appearance are the primary basis of acceptance or rejection of food. However, much would depend on the preconceived notions of the consumer as to what the acceptable colour of a food should be. Proper measurement of colour is of great importance in product development and to a food technologist this would be one of the prime considerations in the marketability of the products.Downloads
Download data is not yet available.
Downloads
Published
1977-11-01
How to Cite
Chandrashekar, U. (1977). Food Colorimetry: Theory and Applications. The Indian Journal of Nutrition and Dietetics, 14(11), 349–350. Retrieved from http://mail.informaticsjournals.com/index.php/ijnd/article/view/11837
Issue
Section
Book Review
License
All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).
Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).