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1
by Houghton, J.D., Hendry, G.A.F.
Published 1996
Springer US
Table of Contents: “...: The role of bioprocessing -- 4 Safety of food colorants -- 5 Chlorophylls and chlorophyll derivatives -- 6...”
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2
by deMan, John M.
Published 1999
Springer US
Table of Contents: “...Water -- Lipids -- Proteins -- Carbohydrates -- Minerals -- Color -- Flavor -- Texture -- Vitamins...”
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3
Published 1975
Springer Netherlands
Table of Contents: “... of Colorimetry -- XIV. Methods and Measurements of Food Color -- XV. Application of Color Theory to Commodity...”
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4
by Pearson, A. M.
Published 1994
Springer US
Table of Contents: “...2.6.2 Variation among muscles -- 2.6.3 Other factors influencing color stability -- 2.7 Non...”
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5
Published 2004
Springer US
Table of Contents: “... irradiation on microbial growth, lipid oxidation and color of ground beef patties upon refrigerated storage...”
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6
Published 1995
Springer US
Table of Contents: “... Compounds and Wine Color -- 8 Nitrogen Compounds -- 9 Sulfur-Containing Compounds -- 10 Sulfur Dioxide...”
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7
by Hart, Frank L., Fisher, Harry J.
Published 1971
Springer Berlin Heidelberg
Table of Contents: “... and Condiments -- 16 Sugars and Sugar Products -- 17 Vegetables and Vegetable Products -- 18 Colors -- 19...”
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8
Published 1994
Springer US
Table of Contents: “... -- Carotenoids -- Flavonoids -- Meat Colour -- Fish Colour -- Browning -- Other Natural Colorants -- Synthetic...”
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9
Published 1999
Springer US
Table of Contents: “...An Overview -- 2. Animal Production Origins of Some Meat Color and Flavor Attributes -- 3. Vitamin...”
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10
by Zoecklein, Bruce W.
Published 1990
Springer US
Table of Contents: “... / Carbohydrates: Reducing Sugars -- 7 / Phenolic Compounds and Wine Color -- 8 / Oxygen, Carbon Dioxide...”
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11
by Pearson, A.M., Dutson, T.R.
Published 1985
Springer Netherlands
Table of Contents: “... -- Acknowledgments -- References -- 4 Effects of Electrical Stimulation on Meat Quality, Color, Grade, Heat Ring...”
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12
Published 1994
Springer US
Table of Contents: “... as a source of protein in the feeding of cultivated fish -- 16 Coloring of salmonids in aquaculture...”
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13
Published 1994
Springer US
Table of Contents: “... Visible and Ultraviolet Spectroscopy -- 7 Measurement of Color -- 8 Fluorimetry -- 9 Infrared Spectroscopy...”
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14
by Calvel, Raymond, Wirtz, Ronald L.
Published 2001
Springer US
“.... Enhanced with new black-and-white and color photography, The Taste of Bread will be a key resource...”
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15
by Kimball, Dan A.
Published 1999
Springer US
Table of Contents: “... -- Color of Citrus Juices -- Bitterness in Citrus Juices -- Citrus Rheology -- 8—Analyses of Citrus...”
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16
by Pearson, A.M., Tauber, F.W.
Published 1984
Springer Netherlands
Table of Contents: “... Curing -- Cured Meat Color -- Curing Methods -- 4 Smoking -- Purposes of Smoking -- Composition of Smoke...”
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17
Published 1985
Springer Netherlands
Table of Contents: “... Quality -- Culture -- Quality Characteristics -- Factors Influencing Color Quality -- Suggestions...”
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18
Published 2002
Springer Berlin Heidelberg
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19
Published 2001
Springer US
“... often produce undesirable changes in foods and hamper the balance between high quality (color, flavor...”