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Название: Food authenticity and traceability
Автор: Lees M. (ed.)
With recent problems such as the use of genetically modified ingredients and BSE, the need to trace and authenticate the contents of food products has never been more urgent. The first part of this authoritative collection reviews the range of established and new techniques for food authentication. Part 2 explores how such techniques are applied in particular sectors, whilst Part 3 reviews the recent developments in traceability systems for differing food products.