Food Colorimetry: Theory and Applications

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Authors

  • ,IN

Abstract

Colour and appearance are the primary basis of acceptance or rejection of food. However, much would depend on the preconceived notions of the consumer as to what the acceptable colour of a food should be. Proper measurement of colour is of great importance in product development and to a food technologist this would be one of the prime considerations in the marketability of the products.

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Published

1977-11-01

How to Cite

Chandrashekar, U. (1977). Food Colorimetry: Theory and Applications. The Indian Journal of Nutrition and Dietetics, 14(11), 349–350. Retrieved from http://www.informaticsjournals.com/index.php/ijnd/article/view/11837

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Book Review