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Food Authenticity and Traceability


This book reviews the important topic of tracing and authenticating a food product. The first part deals with analytical techniques applied to food authentication, with chapters on both established and developing technologies, and discussions of chemometrics and data handling. Part two relates these methodologies to particular food and beverage products, such as meat, dairy products, cereals, and wine. The final section reviews traceability in detail, examining the development of efficient traceability systems and their application in practice to animal feed and fish processing.

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