Rapid Detection of Food Adulterants and Contaminants, Theory and Practice
Rapid Detection of Food Adulterants and Contaminants provides a focused account of the most common and latest detection methods and major adulterants and contaminants to addresses quality and safety in our global food supply. It is a quick reference for the basic understanding of why government standards and procedures are put in place, encompasses the theories behind rapid detection methods, and the applications needed for further research development. This book is a solid resource covering basic detection techniques, quality measures and rapid tools needed to prevent health hazards for anyone in food industry including food inspection and enforcement agencies, food companies and those new to the field.
Researchers and students in food science & technology, food engineering, and food microbiology