Synopses & Reviews
This book explores food authenticity and discusses the major commodity items in the food industry. It is directed at food scientists and technologists involved with the issues of adulteration or fortification of food and beverages - analytical chemists, quality assurance personnel and enforcement authorities in local and national government.
Table of Contents
Introduction To Food Authenticity. Authenticity of Fruit Juices, Jams and Preserves. Wine Authenticity. Authenticity of Meat and Meat Products. Authenticity of Fish. Authenticity of Cereals. Authenticity of Vegetable Oils. Authenticity of Honey. Authenticity of Coffee. Authentication of Egg and Egg Products. Other Commodities. Milk and Milk Products. Index