Related content

Changes in Colour and Myoglobin of Minced Beef Meat Due to High Pressure Processing

By Carlez A.   Veciana-Nogues T.   Cheftel J.C.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 28, Iss. 5, 1995-05 ,pp. : 528-538

Academic Press

Access to resources Recommend Favorite

Thermal and photochemical degradation of myoglobin pigments in relation to colour stability of sliced dry-cured Parma ham and sliced dry-cured ham produced with nitrite salt

By Adamsen Christina   Møller Jens   Hismani Ramadan   Skibsted Leif  

European Food Research and Technology A, Vol. 218, Iss. 5, 2004-04 ,pp. : 403-409

Springer Publishing Company

Access to resources Recommend Favorite

The nose knows: influence of colour on perception of wine aroma

By Parr Wendy V.   Geoffrey White K.   Heatherbell David A.  

Journal of Wine Research, Vol. 14, Iss. 2-3, 2003-08 ,pp. : 79-101

Routledge Ltd

Access to resources Recommend Favorite

Influence of high pressure on the color and microbial quality of beef meat

By Jung S.   Ghoul M.   de Lamballerie-Anton M.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 36, Iss. 6, 2003-09 ,pp. : 625-631

Elsevier

Access to resources Recommend Favorite

Influence of Wine Glass Shape on Perceived Aroma and Colour Intensity in Wines

By Cliff Margaret A.  

Journal of Wine Research, Vol. 12, Iss. 1, 2001-04 ,pp. : 39-46

Routledge Ltd

Access to resources Recommend Favorite