The effect of colour on the acceptability of food
Luncheon meat was used as a model system for the study of the effect of colour on the acceptability of food. Techniques of colour measurement, panel assessment and colour photography were established. Commercial luncheon meats were examined and parameters which characterised the colour and appearanc...
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University of Surrey
1977
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.463772 |