Color: measurement systems and their importance in the food industry
Color is one of the main characteristics that allows to establish the quality of food. Technically, it is defined as a mental response to the stimulus that a visible radiation produces in the retina that is transmitted to the brain by the optic nerve, so it is closely related to the nervous system a...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Spanish |
| Published: |
Universidad de Córdoba
2023-01-01
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| Series: | Temas Agrarios |
| Subjects: | |
| Online Access: | https://revistas.unicordoba.edu.co/index.php/temasagrarios/article/view/3200/5461 |