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Food authenticity and traceability /

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With recent problems such as the use of genetically modified ingredients and BSE, the need to trace and authenticate the contents of food products has never been more urgent. The first part of this authoritative collection reviews the range of established and new techniques for food authentication....

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Bibliographic Details
Corporate Authors: ScienceDirect (Online service), Humber Institute of Food and Fisheries
Other Authors: Lees, Michèle
Format: eBook
Language:English
Published: Boca Raton, FL : Cambridge : CRC Press ; Woodhead, 2003.
Series:Woodhead Publishing in food science and technology.
Subjects:
Food adulteration and inspection.
Food contamination > Measurement.
Food > Analysis.
Food industry and trade > Safety measures.
Food > Quality > Testing.
Food Analysis
Aliments > Analyse.
TECHNOLOGY & ENGINEERING > Food Science.
Food contamination > Analysis.
Food adulteration and inspection
Food > Analysis
Food contamination > Measurement
Food industry and trade > Safety measures
Electronic books.
Electronic resource.
Online Access:Connect to the full text of this electronic book
Description
Summary:With recent problems such as the use of genetically modified ingredients and BSE, the need to trace and authenticate the contents of food products has never been more urgent. The first part of this authoritative collection reviews the range of established and new techniques for food authentication. Part 2 explores how such techniques are applied in particular sectors, whilst Part 3 reviews the latest developments in traceability systems for differing food products.
Physical Description:1 online resource (xvii, 612 pages) : illustrations
Bibliography:Includes bibliographical references and index.
ISBN:9781855737181
1855737183
1855735261
9781855735262
9780203485385
0203485386