Color Quality of Fresh and Processed Foods

Autor: Ronald E. Wrolstad, Catherine A. Culver, Arthur C. Schmehling, Gordon J. Leggett, Thao Ngo, Chad E. Finn, Yanyun Zhao, M. Monica Giusti, David G. Cunningham, Antelmo F. Santos, Rodney A. Serres, S. Hake, J. Quinn, Florian C. Stintzing, Kirsten M. Herbach, Markus R. Mosshammer, Florian Kugler, Reinhold Carle, Charles R. Brown, David Culley, Robert W. Durst, Luis E. Rodriguez-Saona, Diane M. Barrett, Gordon E. Anthon, Andreas Schieber, P. W. Simon, S. A. Tanumihardjo, B. A. Clevidence, J. A. Novotny, James A. Kennedy, Steven F. Price, Thomas H. Shellhammer, Charles W. Bamforth, Maarit J. Rein, Marina Heinonen, Robert S. Greenberg, Nicholas S. Kretchman, Jennifer DiCicco, Hilary A. Sepe, Owen D. Parker, Alexander R. Nixon, William E. Kamuf, Grete Skrede, Jens-Petter Wold, Jae W. Park, Donald H. Kropf, M. I. Mínguez-Mosquera, B. Gandul-Rojas, L. Gallardo-Guerrero, M. Roca, D. Hornero-Méndez, A. Pérez-Gálvez, M. Wong, O. Ashton, C. Requejo-Jackman, T. McGhie, A. White, L. Eyres, N. Sherpa, A. Woolf, Anupama Dattatreya, Scott A. Rankin, Withida Chantra