Handbook of Indices of Food Quality and Authenticity - 1st Edition - ISBN: 9781855732995, 9781855736474

Handbook of Indices of Food Quality and Authenticity

1st Edition

Editors: R S Singhal P K Kulkarni D V Reg
Hardcover ISBN: 9781855732995
eBook ISBN: 9781855736474
Imprint: Woodhead Publishing
Published Date: 17th July 1997
Page Count: 560
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Table of Contents

Food quality and authenticity indicators; Cereal grains; Fruit and vegetables; Dairy products; Meat, fish and poultry; Oils and fats; Spices, flavourants and condiments; Tea, coffee and cocoa; Quality indicators for processed foods.


Description

Food quality and authenticity indicators; Cereal grains; Fruit and vegetables; Dairy products; Meat, fish and poultry; Oils and fats; Spices, flavourants and condiments; Tea, coffee and cocoa; Quality indicators for processed foods.

Readership

Research workers, food scientists, and food analysts


Details

No. of pages:
560
Language:
English
Copyright:
© Woodhead Publishing 1997
Published:
Imprint:
Woodhead Publishing
eBook ISBN:
9781855736474
Hardcover ISBN:
9781855732995

Reviews

An invaluable reference guide to those working in the food industry., Food Trade Review


About the Editors

R S Singhal Editor

Dr Rekha S. Singhal is based at the Food and Fermentation Technology Division, Department of Chemical Technology, University of Bombay, India.

P K Kulkarni Editor

Professor Pushpa R. Kulkarni is based at the Food and Fermentation Technology Division, Department of Chemical Technology, University of Bombay, India.

D V Reg Editor

Professor Dinanath V. Rege is based at the Food and Fermentation Technology Division, Department of Chemical Technology, University of Bombay, India.

Affiliations and Expertise

University of Bombay, India