Book (01 Jan 1999)
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A reference for professionals in many areas of the food industry, synthesizing information that is otherwise scattered through the literature. Francis, the Editor-in-Chief of the Wiley Encyclopedia of Food Science and Technology, discusses the history, perception, measurement, and regulation of substances used to alter the color of food; certified
| ISBN: | 9781891127007 |
| Publisher: | Eagan Press |
| Imprint: | Eagan Press |
| Pub date: | 01 Jan 1999 |
| DEWEY: | 664.062 |
| DEWEY edition: | 21 |
| Language: | English |
| Number of pages: | 144 |
| Weight: | 362g |
| Height: | 260mm |
| Width: | 209mm |
| Spine width: | 12mm |
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