PRELIMINARY INVESTIGATION ON MEASUREMENT OF COLOR IN CANNED FOODS¹

This publication has 10 references indexed in Scilit:

• Tristimulus Specification of the Munsell Book of Color from Spectrophotometric Measurements*
  Journal of the Optical Society of America, 1943
• Protection of Natural Green Pigment in Canning of Peas
  Industrial & Engineering Chemistry, 1943
• EFFECT OF EXTERNAL FACTORS ON TOMATO PIGMENTS AS STUDIED BY CHROMATOGRAPHIC METHODS
  Plant Physiology, 1942
• With special reference to their physical and photochemical properties and to analytical methods
  The Botanical Review, 1941
• COMPARATIVE TRANSMISSION SPECTROGRAMS OF DIFFERENT CONCENTRATIONS OF LEAF EXTRACT
  Plant Physiology, 1941
• DETERMINATION OF CAROTENE IN FRESH AND FROZEN VEGETABLES^{1, 2}
  Journal of Food Science, 1940
• THE RED PIGMENT OF THE ROOT OF THE BEET (BETA VULGARIS)
  Journal of Biological Chemistry, 1938
• EFFECT OF STAGE OF MATURITY OF THE SNAP BEAN ON ITS COMPOSITION AND USE AS A FOOD PRODUCT
  Journal of Food Science, 1936
• THE CAROTENE CONTENT OF TEN VARIETIES OF CARROTS
  Science, 1932
• A Colorimeter for Use with Disc Mixture*
  Journal of the Optical Society of America, 1931