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Food authentication /

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This book explores food authenticity and discusses the major commodity items in the food industry. It is directed at food scientists and technologists involved with the issues of adulteration or fortification of food and beverages - analytical chemists, quality assurance personnel and enforcement au...

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Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Ashurst, P. R., Dennis, M. J.
Format: eBook
Language:English
Published: London ; New York : Blackie Academic & Professional, 1996.
Edition:First edition.
Subjects:
Food adulteration and inspection.
Food > Analysis.
Levensmiddelen.
Chemische analyses.
Kwaliteitscontrole.
Karakterisering (algemeen)
Authentifikation.
Lebensmittel.
Electronic books.
Online Access:Connect to the full text of this electronic book
Description
Summary:This book explores food authenticity and discusses the major commodity items in the food industry. It is directed at food scientists and technologists involved with the issues of adulteration or fortification of food and beverages - analytical chemists, quality assurance personnel and enforcement authorities in local and national government.
Physical Description:1 online resource (xiv, 399 pages) : illustrations.
Bibliography:Includes bibliographical references and index.
ISBN:9781461311195 (electronic bk.)
1461311195 (electronic bk.)