Handbook of indices of food quality and authenticity /

Food quality has traditionally been assessed in terms of wholesomeness, acceptability and adulteration. Yet, this traditional methodology for food analysis has increasingly proved to be inadequate. During the recent past however, new analytical approaches used to assess the quality of foods have bee...

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Bibliographic Details

Main Author:	Singhal, Rekha S.
Corporate Author:	ScienceDirect (Online service)
Other Authors:	Kulkarni, Pushpa R., Rege, Dinanath V.
Format:	eBook
Language:	English
Published:	Cambridge, England : Woodhead Pub., 1997.
Series:	Woodhead Publishing series in food science and technology.
Subjects:	Food > Quality. Aliments > Qualité. TECHNOLOGY & ENGINEERING > Food Science. Food > Quality Electronic books.
Online Access:	Connect to the full text of this electronic book