Abstract
Color and discoloration of many foods are important quality attributes in marketing. Although they do not necessarily reflect nutritional, flavor, or functional values, they relate to consumer preferences based on the appearance of the product. Color characteristics of foods can result from both pigmented and originally nonpigmented compounds.
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© 1994 Chapman & Hall, Inc.
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Pomeranz, Y., Meloan, C.E. (1994). Measurement of Color. In: Food Analysis. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-6998-5_7
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DOI: https://doi.org/10.1007/978-1-4615-6998-5_7
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