ENGLISH

Food Authenticity and Traceability

By Michele Lees

Book information

Publisher
CRC Press
Year
2003
ISBN
0-8493-1763-0, 9780849317637
Language
english
Format
PDF
Filesize
5 MB (5518722 bytes)
Series
Woodhead Publishing Series in Food Science, Technology and Nutrition
Edition
1
Pages
612\584
Time added
2015-04-28 16:00:00

Description

The ability to trace and authenticate a food product is of major concern to the food industry. This important topic is reviewed extensively in Food Authenticity and Traceability. The first part of the book deals with analytical techniques applied to food authentication, with chapters on both established and developing technologies, and discussions of chemometrics and data handling. Part 2 relates these methodologies to particular food and beverage products, such as meat, dairy products, cereals, and wine. The final section reviews traceability in detail, examining the development of efficient traceability systems and their application in practice to animal feed and fish processing

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