Colour and pigments
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Tarih
2011
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Nova Science Publishers, Inc.
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The colour of muscle foods is critically appraised by consumers and often is their basis for product selection or rejection. Colour of uncooked meat and meat products is usually described as pink or red, but colours range from nearly white to dark red. Discoloration of these products often involves tan, brown, gray, green or yellow colours. Important pigments in meat and fish, chemical and physical properties of these pigments, meat colour stability during processing and storage, and colour measurement are reviewed. © 2011 Nova Science Publishers, Inc. All rights reserved.
Açıklama
Anahtar Kelimeler
Kaynak
Practical Food and Research
WoS Q Değeri
Scopus Q Değeri
N/A
