Colour and pigments

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dc.authorscopusid14070000500
dc.contributor.authorErsoy, Beyza
dc.date.accessioned2024-09-19T15:49:55Z
dc.date.available2024-09-19T15:49:55Z
dc.date.issued2011
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.identifier.endpage180en_US
dc.identifier.isbn978-161728506-6
dc.identifier.scopus2-s2.0-84892345128en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage155en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12483/15495
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherNova Science Publishers, Inc.en_US
dc.relation.ispartofPractical Food and Researchen_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleColour and pigmentsen_US
dc.typeBook Chapteren_US

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