The appearance of a food includes its size, shape, color, structure, transparency or turbidity, dullness or gloss and degree of wholesomeness or damage. Appearance includes all visible attributes and derives from the interactions between a substance or object and its environment as perceived by the human observer.
Foodquality
Food quality has both subjective and nonsubjective aspects. Appearance, texture, and flavor are largely subjective attributes, whereas nutritional and bacterial quality are not. The last two qualities can be measured objectively by chemical analysis, by measuring bacterial counts, or using other specific tests
Answers & Comments
Answer:
In simply put its yes
Explanation:
The appearance of a food includes its size, shape, color, structure, transparency or turbidity, dullness or gloss and degree of wholesomeness or damage. Appearance includes all visible attributes and derives from the interactions between a substance or object and its environment as perceived by the human observer.
Food quality has both subjective and nonsubjective aspects. Appearance, texture, and flavor are largely subjective attributes, whereas nutritional and bacterial quality are not. The last two qualities can be measured objectively by chemical analysis, by measuring bacterial counts, or using other specific tests