Publicaciones en la fuente COLOR IN FOOD: TECHNOLOGICAL AND PSYCHOPHYSICAL ASPECTS

Tipo Año Título Fuente
Capítulo2012Application of Image Analysis to the Color-Phenolic Composition Relationships of Grape SeedsCOLOR IN FOOD: TECHNOLOGICAL AND PSYCHOPHYSICAL ASPECTS
Capítulo2012Color of Honeys from the Southwestern Pampas Region Relationship between the Pfund Color Scale and CIELAB CoordinatesCOLOR IN FOOD: TECHNOLOGICAL AND PSYCHOPHYSICAL ASPECTS
Capítulo2012Color-Composition Relationships of Seeds from Red Grape VarietiesCOLOR IN FOOD: TECHNOLOGICAL AND PSYCHOPHYSICAL ASPECTS
Capítulo2012Importance of Anthocyanic Copigmentation on the Color Expression of Red Wine in Warm ClimateCOLOR IN FOOD: TECHNOLOGICAL AND PSYCHOPHYSICAL ASPECTS
Capítulo2012Influence of Different Backgrounds on the Instrumental Color Specification of Orange JuicesCOLOR IN FOOD: TECHNOLOGICAL AND PSYCHOPHYSICAL ASPECTS
Capítulo2012Orange Juice Color Visual Evaluation and Consumer PreferenceCOLOR IN FOOD: TECHNOLOGICAL AND PSYCHOPHYSICAL ASPECTS