Color quality of fresh and processed foods /

Bibliographic Details
Corporate Author: American Chemical Society. Division of Agricultural and Food Chemistry
Other Authors: Culver, Catherine A., Wrolstad, Ronald E., 1939-
Format: eBook
Language:English
Language Notes:English.
Published: Washington, DC : [New York] : American Chemical Society ; Distributed by Oxford University Press, ©2008.
Series:ACS symposium series ; 983.
Subjects:
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Call Number: TP370.9.C64 C65 2008b
 
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