[图书][B] Color evaluation of foods--correlation of objective facts with subjective impressions

AC Little - 1973 - books.google.com
In the early 1950's, a symposium entitled Color in Foods was arranged under the aegis of
the National Academy of Sciences, National Research Council. The proceedings of that …
被引用次数：15 相关文章

Color Evaluation of Foods—Correlation of Objective Facts with Subjective Impressions

AC Little - 1973 - asmedigitalcollection.asme.org
In the early 1950's, a symposium entitled Color in Foods was arranged under the aegis of
the National Academy of Sciences, National Research Council. The proceedings of that …

Color Evaluation of Foods—Correlation of Objective Facts with Subjective Impressions

AC Little - Sensory Evaluation of Appearance of Materials, 1973 - astm.org
In the early 1950's, a symposium entitled Color in Foods was arranged under the aegis of
the National Academy of Sciences, National Research Council. The proceedings of that …

Color Evaluation of Foods—Correlation of Objective Facts with Subjective Impressions

AC Little - 1973 - asmedigitalcollection.asme.org
In the early 1950's, a symposium entitled Color in Foods was arranged under the aegis of
the National Academy of Sciences, National Research Council. The proceedings of that …

[引用][C] Color evaluation of foods: Correlation of objective facts with subjective impressions

AC LITTLE - ASTM special technical publication, 1973 - American Society for Testing and …