In today's global economy there is increasing need for analytical tools to ensure the safety and integrity of our food supply. In the past five years, many issues of food adulteration (e.g., detecting the addition of melamine to foods) and authentication (e.g., confirming region of origin for wines), have reached the forefront of public and regulatory attention. This book compiles the latest research on food and beverage authentication, highlighting the analytical techniques that are being applied to a variety of complex ...
Read More
In today's global economy there is increasing need for analytical tools to ensure the safety and integrity of our food supply. In the past five years, many issues of food adulteration (e.g., detecting the addition of melamine to foods) and authentication (e.g., confirming region of origin for wines), have reached the forefront of public and regulatory attention. This book compiles the latest research on food and beverage authentication, highlighting the analytical techniques that are being applied to a variety of complex food matrices. The chapters are written by international experts, who participated in an American Chemical Society (ACS) Symposium on "Progress in Authentication of Food and Wine" in San Francisco, CA in March 2010.
Read Less
Add this copy of Progress in Authentication of Food and Wine (Acs to cart. $3.85, very good condition, Sold by Housing Works Online Bookstore rated 4.0 out of 5 stars, ships from New York, NY, UNITED STATES, published 2012 by American Chemical Society.
Add this copy of Progress in Authentication of Food and Wine (Acs to cart. $42.80, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2012 by American Chemical Society.