Surimi and surimi seafood : Chapter 15 Color Measurement and Colorants for Surimi Seafood / by GABRIEL J. LAURO, OSAMU INAMI & CRAIG JOHNSON ; edited by Jae W. Park.

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ArticleSeries: Food science and technologyPublication details: Boca Raton, FL : Taylor & Francis, 2005Edition: 2nd editionDescription: xxix, 31 pages : illustrationsContent type:

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Chapter in Books	Halal Development Corporation Library Open Shelves	EBCH 003507 (Browse shelf(Opens below))	Available

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Previous	EBCH 003504 Surimi and surimi seafood : Chapter 12 Microbiology and Pasteurization of Surimi Seafood /	EBCH 003505 Surimi and surimi seafood : Chapter 13 Ingredient Technology for Surimi and Surimi Seafood /	EBCH 003506 Surimi and surimi seafood : Chapter 14 Surimi Seafood Flavors /	EBCH 003507 Surimi and surimi seafood : Chapter 15 Color Measurement and Colorants for Surimi Seafood /	EBCH 003508 Surimi and surimi seafood : Chapter 16 Application of Sensory Science to Surimi Seafood /	EBCH 003509 Surimi and surimi seafood : Chapter 17 Surimi Seafood Flavors /	EBCH 003510 Surimi and surimi seafood : Appendix Code of Practice for Frozen Surimi /	Next

Includes bibliographical references and index.

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