A COMPARISON OF CIE(1976) L-STAR-A-STAR-B-STAR VALUES OBTAINED FROM 2 DIFFERENT INSTRUMENTS ON SEVERAL FOOD COMMODITIES

被引：31

作者：

BAARDSETH, P

SKREDE, G

NAES, T

THOMASSEN, MS

IVERSEN, A

KAABER, L

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb07830.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1737 / 1742

页数：6

共 12 条

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