n.the quality of being pink
Residual Pinkness in Cooked Turkey and Pork Muscle
Influence of flattering and triband illumination on preferred redness-pinkness of bacon
Pinkness of the North Atlantic Oscillation signal revisited
Reflectance spectra from a white staminate-phase flower, Pinkness Index (PI) = 0.0764 (A) and a pink pistillate-phase flower, PI ...
Factors affecting persistent pinkness and premature browning of ground beef patties
Spectacular pinkness
A critical evaluation of the ability of the Spinning Enhanced Visible and Infrared Imager (SEVIRI) thermal infrared red‐green‐blue...
Inhibition of pink color development in cooked, uncured turkey breast through ingredient incorporation.
Color of Poultry Meat as Influenced by Dietary Nitrates and Nitrites
Concurrent therapy regime/regimen for the treatment of acne related diseases
