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Plant pigments, flavors, and textures the chemistry and biochemistry of selected compounds N. A. Michael Eskin

by Eskin, N. A. M. (Neason Akivah Michael).

Material type: book Book; Format: print Publisher: New York Academic Press 1979Availability: Items available for loan: Matheson Library [Call number: 664 E75p] (1).

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2.
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Carotenoids as colorants and vitamin A precursors technological and nutritional applications edited by J. Christopher Bauernfeind

by Bauernfeind, J. Christopher.

Material type: book Book; Format: print Publisher: New York, N.Y. Academic Press 1981Availability: Items available for loan: Matheson Library [Call number: 664.06 C293] (1).

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3.
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The determination of natural colors in foods : a literature survey / C. J. Blake

by Blake, C. J | British Food Manufacturing Industries Research Association.

Material type: book Book; Format: print Publisher: Leatherhead, Surrey : 1982Availability: Items available for loan: Matheson Library [Call number: 664.06 B636d] (1).

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4.
Food colorimetry : theory and applications / by F.J. Francis & F.M. Clydesdale.

by Francis, F. J | Clydesdale, F. M.

Material type: book Book; Format: print Publisher: Westport, Connecticut : AVI Publishing, 1975Availability: Items available for loan: Matheson Library [Call number: 664.07 F818] (1).

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5.
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Theory, determination and control of physical properties of food materials edited by Chokyun Rha

by Rha, Chokyun.

Material type: book Book; Format: print Publisher: Dordrecht D. Reidel Pub. Co. c1975Availability: Items available for loan: Matheson Library [Call number: 664.07 T396] (1).

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6.
Food colour and appearance / John B. Hutchings.

by Hutchings, John B.

Material type: book Book; Format: print ; Literary form: Not fiction Publisher: London : Blackie Acacemic & Professional, 1994Availability: No items available Lost (1).

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