DEVELOPMENT OF NEW TRANSMISSION COLOR SCALES FOR DARK COLORED BEVERAGES

被引：6

作者：

EAGERMAN, BA ^{[1
]}

CLYDESDALE, FM ^{[1
]}

FRANCIS, FJ ^{[1
]}

机构：

[1] UNIV MASSACHUSETTS, DEPT FOOD SCI & TECHNOL, AMHERST, MA 01002 USA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02147.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1056 / 1059

页数：4

相关论文

共 7 条

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CHIRIBOGA C, 1970, J AM SOC HORTIC SCI, V95, P233

[2] COMPARISON OF COLOR SCALES FOR DARK COLORED BEVERAGES [J].

EAGERMAN, BA ;

CLYDESDALE, FM ;

FRANCIS, FJ .

[3]

EAGERMAN BA, 1972, THESIS U MASSACHUSET

[4]

Francis F. J., 1970, Food Product Development, V4, P60

[5]

HUNTER RS, 1967, FOOD TECHNOL-CHICAGO, V21, P906

[6]

HUNTER RS, 1969, PERSONAL COMMUNICATI

[7]

STAPLES LC, 1968, FOOD TECHNOL-CHICAGO, V22, P77