Handbook of food analytical chemistry  pigments, colorants, flavors, texture, and bioactive food components 
edited by Ronald E. Wrolstad. 
 - Hoboken, New Jersey  WileyInterscience  2005 
 - xv, 606p.: ill.; 26cm. 
<br/><br/><label>ISBN: </label>471718173 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food technology; Food analysis.
<br/><br/><label>Dewey Class. No.: </label>664.07  / H24H