Analytical Methods of Food Authentication
Food Authentication is an issue that has become increasingly important in recent years, due to the drive for more accurate and truthful labeling. This title provides a guide to the techniques available to establish food authenticity, together with their associated strengths and limitations. It is ai...
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| Other Authors: | , |
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| Format: | Book |
| Language: | English |
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London
BLACKIE ACADEMIC & PROFESSIONAL
1998
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| Online Access: | Click Here to View Status and Holdings. |
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| 008 | 220712t1998 -UI ag# ##001 #deng#D | ||
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| 041 | 0 | # | |a eng |
| 090 | 0 | 0 | |a TX531 |b .A53 1998 |
| 245 | 1 | 1 | |a Analytical Methods of Food Authentication |c Edited by P. R. Ashurst, Principal of Dr P.R. Ashurst & Associates Consulting Chemists Hereford UK and M.J. DENNIS Head of Food Authenticity and Statutory Methods CSL Food Sciences Laboratory Norwich UK |
| 264 | # | 1 | |a London |b BLACKIE ACADEMIC & PROFESSIONAL |c 1998 |
| 264 | # | 4 | |c ©1998 |
| 300 | # | # | |a x, 350 pages |b illustrations |c 23 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 504 | # | # | |a Includes bibliographical references and index |
| 520 | # | # | |a Food Authentication is an issue that has become increasingly important in recent years, due to the drive for more accurate and truthful labeling. This title provides a guide to the techniques available to establish food authenticity, together with their associated strengths and limitations. It is aimed at food scientists and technologists involved in the issues of adulteration or fortification of food and beverages. |
| 650 | # | 0 | |a Food adulteration and inspection |
| 650 | # | 0 | |a Food |x Analysis |
| 700 | 1 | # | |a Ashurst, P.R |e edited |
| 700 | 1 | # | |a Dennis, M.J. |e edited |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=203122 |
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Food Authentication 
Practical food inspection in four parts