Food Colours, 2nd Edition
June 2008, Wiley-Blackwell
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The following topics are covered for each colour discussed;
- Physical characteristics
- Physiological properties
- Analytical methods
This guide is an invaluable and authoritative source of reference on the commercial use of food colours for food technologists and other food-industry professionals, and contains a review of worldwide legislation allowing readers to gain an understanding of regulatory issues relating to food colouring in different countries.