Showing 1 - 20 results of 21 for search '', query time: 0.23s Refine Results
  1. 1
    Natural colours for food and other uses /
    Published 1981
    Book
  2. 2
    Theory, determination and control of physical properties of food materials /
    Published 1975
    Book
  3. 3
    Carotenoids as colorants and vitamin A precursors : technological and nutritional applications /
    Published 1981
    Book
  4. 4
    Plant pigments, flavors, and textures : the chemistry and biochemistry of selected compounds /
    Book
  5. 5
    Color of foods,
    by MacKinney, Gordon, 1905-1976
    Published 1962
    Book
  6. 6
    Pigmentation potency of turf Bermuda grass with analysis of carotenoids in egg yolks /
    by Chen, Bing Huei
    Published 1988
    Link to ProQuest copy
    Link to OAKTrust copy
    ProQuest, Abstract
    Thesis Book
  7. 7
    Broiler skin pigmentation based on bioavailability of specific oxycarotenoid pigments /
    Link to OAKTrust copy
    Thesis eBook
  8. 8
    Food color and appearance /
    by Hutchings, John B.
    Published 1999
    Book
  9. 9
    Colour in food : improving quality /
    Published 2002
    Book
  10. 10
    Agrupemos alimentos /
    by Whitehouse, Patricia, 1958-
    Published 2002
    Book
  11. 11
    Color quality of fresh and processed foods /
    Published 2008
    Book
  12. 12
    The color of meat and poultry.
    Published 2008
    Get full text
    Government Document eBook
  13. 13
    El color de las carnes y de las aves.
    Published 2008
    Get full text
    Government Document eBook
  14. 14
    Color in food : technological and psychophysical aspects /
    Published 2012
    Connect to the full text of this electronic book
    eBook
  15. 15
    The color of meat and poultry.
    Published 2011
    Get full text
    Government Document eBook
  16. 16
    Colour in food : improving quality /
    Published 2002
    Connect to the full text of this electronic book
    eBook
  17. 17
    Pantone foodmood.
    Published 2018
    Book
  18. 18
    Visualizing taste : how business changed the look of what you eat /
    by Hisano, Ai
    Published 2019
    Book
  19. 19
    Browned flavors : analysis, formation, and physiology /
    Published 2016
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    eBook
  20. 20
    The chemical sensory informatics of food : measurement, analysis, integration /
    Published 2015
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    eBook
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