Food color and appearance
Describes the philosophy of appearance, the factors comprising it, and its application to the food industry. Included are considerations of the evolutionary, historical, and cultural aspects of food appearance; the science of food color and appearance; the principles of sensory appearance assessment and appearance profile analysis, as well as instrumental measurement; and the interaction of product appearance, control, and acceptance in the varied environments in which food is prepared, manufactured, and consumed
인쇄본, English, 1999
2nd ed
Aspen Publishers, Gaithersburg, Md., 1999