PROGRESS IN AUTHENTICATION OF FOOD AND WINE ACS SYMPOSIUM SERIES 1081 (HB 2011)
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ISBN 10: 0841226709 ISBN 13: 9780841226708
Editorial: SP AMERICAN CHEMICAL SOCIETY, 2011
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Descripción:
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Sinopsis:
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.
Acerca del autor: Susan E. Ebeler, Department of Viticulture and Enology, University of California, Davis Gary R. Takeoka, Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture Peter Winterhalter, Institute of Food Chemistry Technische, Universität Braunschweig
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Detalles bibliográficos
Título: PROGRESS IN AUTHENTICATION OF FOOD AND WINE ...
Editorial: SP AMERICAN CHEMICAL SOCIETY
Año de publicación: 2011
Encuadernación: Encuadernación de tapa dura
Condición: New
Edición: Edición Internacional