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Handbook on natural pigments in food...

Carle, Reinhold.

Handbook on natural pigments in food and beveragesindustrial applications for improving food color /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Handbook on natural pigments in food and beveragesedited by Reinhold Carle and Ralf M. Schweiggert.
Reminder of title:	industrial applications for improving food color /
other author:	Carle, Reinhold.
Published:	Duxford, UK :Woodhead Publishing,2016.
Description:	1 online resource (538 p.)
Subject:	Coloring matter in food.
Online resource:	http://www.sciencedirect.com/science/book/9780081003718
ISBN:	9780081003718 (electronic bk.)

Handbook on natural pigments in food and beveragesindustrial applications for improving food color /
Handbook on natural pigments in food and beveragesindustrial applications for improving food color /[electronic resource] :edited by Reinhold Carle and Ralf M. Schweiggert. - Duxford, UK :Woodhead Publishing,2016. - 1 online resource (538 p.) - Woodhead Publishing series in food science, technology, and nutrition ;number 295. - Woodhead Publishing in food science, technology, and nutrition ;no. 215. .

Includes bibliographical references and index.

ISBN: 9780081003718 (electronic bk.)Subjects--Topical Terms:

301307
Coloring matter in food.
Index Terms--Genre/Form:

214472
Electronic books.

LC Class. No.: TP456.C65

Dewey Class. No.: 664.1

Handbook on natural pigments in food and beveragesindustrial applications for improving food color /
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245 0 0 $a Handbook on natural pigments in food and beverages $h [electronic resource] : $b industrial applications for improving food color / $c edited by Reinhold Carle and Ralf M. Schweiggert.
260 $a Duxford, UK : $b Woodhead Publishing, $c 2016.
300 $a 1 online resource (538 p.)
490 1 $a Woodhead Publishing series in food science, technology, and nutrition ; $v number 295
504 $a Includes bibliographical references and index.
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700 1 $a Carle, Reinhold. $3 783995
700 1 $a Schweiggert, Ralf M. $3 783996
830 0 $a Woodhead Publishing in food science, technology, and nutrition ; $v no. 215. $3 619209
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