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Ký hiệu PL/XG: 664.062
Nhan đề: Color quality of fresh and processed foods / Catherine A. Culver, editor, Ronald E. Wrolstad, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc.

DDC	664.062
Nhan đề	Color quality of fresh and processed foods / Catherine A. Culver, editor, Ronald E. Wrolstad, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc.
Thông tin xuất bản	[New York] :Washington, DC : American Chemical Society ; : Distributed by Oxford University Press, c2008.
Mô tả vật lý	xiii, 549 p., 27 p. of plates : ill. (some col.) ; 24 cm.
Tùng thư(bỏ)	ACS symposium series ;
Phụ chú	Proceedings of a symposium entitled "Color quality of fresh and processed foods" held in Atlanta, Georgia, Mar. 2006.
Thuật ngữ chủ đề	Color of food - Congresses.
Thuật ngữ chủ đề	Coloring matter in food - Congresses.
Thuật ngữ chủ đề	Food - Quality - Congresses.
Thuật ngữ chủ đề	Thực phẩm-Chất phụ gia
Môn học	Phụ gia thực phẩm
Tác giả(bs) CN	Wrolstad, Ronald E.,
Tác giả(bs) CN	Culver, Catherine A.
Tác giả(bs) TT	American Chemical Society.


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245	00\|aColor quality of fresh and processed foods / \|cCatherine A. Culver, editor, Ronald E. Wrolstad, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc.
260	\|a[New York] :\|aWashington, DC : \|bAmerican Chemical Society ; : \|bDistributed by Oxford University Press, \|cc2008.
300	\|axiii, 549 p., 27 p. of plates : \|bill. (some col.) ; \|c24 cm.
440	0\|aACS symposium series ;\|v983
500	\|aProceedings of a symposium entitled "Color quality of fresh and processed foods" held in Atlanta, Georgia, Mar. 2006.
504	\|aIncludes bibliographical references and indexes.
650	0\|aColor of food - Congresses.
650	0\|aColoring matter in food - Congresses.
650	0\|aFood - Quality - Congresses.
650	4\|xThực phẩm\|xChất phụ gia
690	\|aPhụ gia thực phẩm
700	1 \|aWrolstad, Ronald E.,\|d1939-
700	1 \|aCulver, Catherine A.
710	2 \|aAmerican Chemical Society.\|bDivision of Agricultural and Food Chemistry.
856	1\|uhttps://thuvien.ntu.edu.vn/ntukiposdata/ntulibdigitalcollections/ebooks/englishreferenceebooks/600_khoahocungdung_congnghe/660_kythuathoahoc/664_congnghethucpham/color quality of fresh_c.culver/color quality of fresh_c.culverthumbimage.jpg
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999	\|aLibrary of Congress\|tjetdsp_bibsummary

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Color quality of fresh and processed foods / Catherine A. Culver, editor, Ronald E. Wrolstad, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc.

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