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- Publisher: Woodhead Publishing
- ISBN-10: 0081002203
- ISBN-13: 9780081002209
- Format: 15 x 23.1 x 4.3 cm, kieti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
Advances in Food Authenticity Testing (e-book) (used book) | bookbook.eu
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Description
Advances in Food Authenticity Testing covers a topic that is of great importance to both the food industry whose responsibility it is to provide clear and accurate labeling of their products and maintain food safety and the government agencies and organizations that are tasked with the verification of claims of food authenticity.
The adulteration of foods with cheaper alternatives has a long history, but the analytical techniques which can be implemented to test for these are ever advancing.
The book covers the wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processes. The first part of the book examines, in detail, the scientific basis and the process of how these techniques are used, while other sections highlight specific examples of the use of these techniques in the testing of various foods.
Written by experts in both academia and industry, the book provides the most up-to-date and comprehensive coverage of this important and rapidly progressing field.
EXTRA 10 % discount with code: EXTRA
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- Publisher: Woodhead Publishing
- ISBN-10: 0081002203
- ISBN-13: 9780081002209
- Format: 15 x 23.1 x 4.3 cm, kieti viršeliai
- Language: English English
Advances in Food Authenticity Testing covers a topic that is of great importance to both the food industry whose responsibility it is to provide clear and accurate labeling of their products and maintain food safety and the government agencies and organizations that are tasked with the verification of claims of food authenticity.
The adulteration of foods with cheaper alternatives has a long history, but the analytical techniques which can be implemented to test for these are ever advancing.
The book covers the wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processes. The first part of the book examines, in detail, the scientific basis and the process of how these techniques are used, while other sections highlight specific examples of the use of these techniques in the testing of various foods.
Written by experts in both academia and industry, the book provides the most up-to-date and comprehensive coverage of this important and rapidly progressing field.
Reviews