H. J., Swatland (2024) Iridescence in Meat and Fish. In: Current Perspectives in Agriculture and Food Science Vol. 7. B P International, pp. 76-86. ISBN 978-81-970423-9-3
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Official URL: https://doi.org/10.9734/bpi/cpafs/v7/7742C
Abstract
The iridescence of meat and fish was investigated by fiber optic and microscope spectrophotometry. The metallic colors of iridescence were thought to originate from multilayer interference along myofibers. When muscles are not iridescent these multiple reflectances contribute to light scattering and meat paleness.
| Item Type: | Book Section |
|---|---|
| Subjects: | STM Repository > Agricultural and Food Science |
| Depositing User: | Managing Editor |
| Date Deposited: | 12 Mar 2024 09:22 |
| Last Modified: | 12 Mar 2024 09:22 |
| URI: | http://classical.goforpromo.com/id/eprint/5103 |
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