edited by Wrolstad Ronald E. <br/><br/>
Handbook of food analytical chemistry:Pigments, colorants, flavors' texture, and bioactive food components 

 - Wiley-Interscience, Canada  2000 
 - xv,606p 
<br/><br/><label>ISBN: </label>0-471-71817-3 
<br/><br/><label>Dewey Class. No.: </label>R543.102 Wro