Colorimetry - methodology and applications
1978
Clydesdale, F. M.
The general area of tristimulus (physical, psychological, and physiological) colorimetry and techniques required for measurement are reviewed. Manipulation of data, instruments and their usage, new scales for color measurement, and on-line color measurement are discussed. Object-light interactions and their effects on measurement and sample perception are explained. The potential and use of colorimetry and its applications in food are illustrated with specific examples: translucent foods (orange juice and tomato products) and virtually transparent foods (beverages).
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