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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....
| Clasificación: | Libro Electrónico |
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| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, FL : Cambridge :
CRC Press ; Woodhead,
2003.
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| Colección: | Woodhead Publishing in food science and technology.
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| Acceso en línea: | Texto completo |