The article examines the concepts of the following three quantities: partial colour sensitivity of a recipe to a particular colorant, colour balance of a recipe, and the overall colour sensitivity and the related property of colour robustness of a recipe. the way to calculate numerical estimates of the above quantities is extended from the case of CIE L *a*b* to the case CMC(l:c) colour difference formula. Results of a few numerical experiments are included for illustration and some possible practical consequences are discussed.
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Sluban et al. (1995) studied this question.
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