Progress in Authentication of Food and Wine - Couverture rigide

 
9780841226708: Progress in Authentication of Food and Wine
Couverture rigide
ISBN 10 : 0841226709 ISBN 13 : 9780841226708
Editeur : Oxford University Press Inc, 2012

Synopsis

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.

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À propos de l?auteur

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

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Oxford University Press Inc
Date d'édition
2012
Langue
anglais
ISBN 10 
0841226709
ISBN 13 
9780841226708
Reliure
Relié
Nombre de pages
392
Éditeur
Ebeler Susan, Takeoka Gary, Winterhalter Peter
Coordonnées du fabricant
non disponible
Personne responsable
Messaggerie Libri
ufficio.anagrafiche@meli.it

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