Food authenticity and traceability /

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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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor Corporativo: Humber Institute of Food and Fisheries
Otros Autores: Lees, Mich�ele
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Boca Raton, FL : Cambridge : CRC Press ; Woodhead, 2003.
Colección:Woodhead Publishing in food science and technology.
Temas:
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.
Acceso en línea:Texto completo
Descripción
Sumario: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.
Descripción Física:1 online resource (xvii, 612 pages) : illustrations
Bibliografía:Includes bibliographical references and index.
ISBN:9781855737181
1855737183
1855735261
9781855735262

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