Penulis: Ronald E. Wrolstad

Ronald E. Wrolstad, Ph D, is a Distinguised Professor in the Department of Food Science & Technology at Oregon State University. Eric A. Decker, Pb D, is a Professor in the Department of Food Science at the University of Massachusetts, Amherst. He is an author, with Cameron Faustman and Clemente J. Lopez-Bote of Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality, also published by Wiley. Steven J. Schwartz, Ph D, is a Professor in the Department of Food Science & Technology at The Ohio State University. Peter Sporns, Ph D, is a Professor in the Department of Agricultural, Food, and Nutritional Science and is the Associate Chair of the graduate program in that department at the University of Alberta, Canada.