1997
Hardback (31 Mar 1997)
Includes delivery to the United States
10+ copies available online - Usually dispatched within 7 days
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.
| ISBN: | 9780751404265 |
| Publisher: | Springer US |
| Imprint: | Springer |
| Pub date: | 31 Mar 1997 |
| Edition: | 1997 |
| DEWEY: | 363.192 |
| DEWEY edition: | 21 |
| Language: | English |
| Number of pages: | 350 |
| Weight: | 1530g |
| Height: | 235mm |
| Width: | 155mm |
| Spine width: | 21mm |
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