FOOD COLOUR AND APPEARANCE

FOOD COLOUR AND APPEARANCE

Food colour and appearance in perspective. the philosophy of total appearance. light and interaction with materials. Vision: Sensory evaluation of appearance methodology; Appearance profile analysis and sensory scales. Instrumental specifications. Colours specification of food. Specification of appe...

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Bibliographic Details
Main Author: Hutchings, John B. (Author)
Format: Book
Language:English
Published: London BLACKIE ACADEMIC & PROFESSIONAL 1994
Subjects:
Food > Sensory evaluation
Food industry and trade
Online Access:Click Here to View Status and Holdings.
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020 # # |a 0751401765  |q hardback 
040 # # |a DLC  |b eng  |c DLC  |d UiTM  |e rda 
041 0 # |a eng 
090 0 0 |a TX545  |b .H87 1994 
100 1 # |a Hutchings, John B.  |e author 
245 1 1 |a FOOD COLOUR AND APPEARANCE  |c JOHN B. HUTCHING, Colmworth, Bedford, UK, MK44 2LA 
264 # 1 |a London  |b BLACKIE ACADEMIC & PROFESSIONAL  |c 1994 
264 # 4 |c ©1994 
300 # # |a xii, 513 pages  |b illustrations  |c 24 cm 
336 # # |a text  |2 rdacontent 
337 # # |a unmediated  |2 rdamedia 
338 # # |a volume  |2 rdacarrier 
504 # # |a Includes bibliographical references and index 
520 # # |a Food colour and appearance in perspective. the philosophy of total appearance. light and interaction with materials. Vision: Sensory evaluation of appearance methodology; Appearance profile analysis and sensory scales. Instrumental specifications. Colours specification of food. Specification of appearance properties other than colour. The chemistry of food colour. the environment and food display. 
650 # 0 |a Food  |x Sensory evaluation 
650 # 0 |a Food industry and trade 
856 4 0 |z Click Here to View Status and Holdings.  |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=072498 
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