ABSTRACT
In the 30 years that I have been measuring food color, I have had a doubt: Are food colors well measured? Or rather, do the color coordinates that have been found in the laboratory correspond to the food colors seen by customers or experts?
In the 30 years that I have been measuring food color, I have had a doubt: Are food colors well measured? Or rather, do the color coordinates that have been found in the laboratory correspond to the food colors seen by customers or experts?