Food Authenticity and Traceability
- M Lees, Eurofins, France
Part one deals with analytical techniques applied to food authentication. There are chapters on both established and developing technologies, as well as 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. In part three traceability is reviewed in detail, looking at the development of efficient traceability systems and their application in practice to such areas as animal feed and fish processing.
Food Authenticity and Traceability is an essential reference for all those concerned with food safety and quality.
Industrialists and researchers involved in all areas of food processing, authentication and traceablility;Â Food science students and academics
- Published: October 2003
- Imprint: Woodhead Publishing
- ISBN: 978-1-85573-526-2
â¦provides a wealth of information suitable for a very broad range of readers., Food Australia
It is both interesting and informative, containing a very comprehensive overview of relevant scientific and management techniques., Food Australia
â¦a collection of detailed reviews covering the application of current and new technologies with respect to food traceablility and authentication. â¦will be apreciated by industrialists and researchers involved in all areas of food processing, authentication and traceablility. It is also highly recommended to food science students and academics that utilise any of the analytical techniques discussed., Carbohydrate Polymers