โ Scribed by Michele Lees
No coin nor oath required. For personal study only.
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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Text reviews current and emerging techniques in food authenticity and traceability. For professionals working in food safety and quality.
<p><i>Seafood Authenticity and Traceability: </i><i>a DNA-based Pespective </i>is a concise reference showcasing the latest developments in the field. Written for those in food authenticity who may not have a technical molecular biology background, the book covers methods used for DNA analysis and a