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کشاورزی::
پس از برداشت
Food colour is governed by the chemical, biochemical, microbial and physical changes which occur during growth, maturation, postharvest han- dling and processing.
Colour is one of the most widely measured product quality attrib- utes in postharvest handling and in the food processing research and industry.
Postharvest Technology Research Laboratory,
South African Research Chair in Postharvest Technology, Stellenbosch University,
An overview of colour as a quality attribute in food is presented, including approaches to mod- elling changes in colour during postharvest handling and processing of food.
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