HANDBOOK OF INDICES OF FOOD QUALITY AND AUTHENTICITY (HB 1997)

SINGHAL P.K.

ISBN 10: 1855732998 / ISBN 13: 9781855732995

Edité par ELSEVIER, 1997

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Synopsis :

The area of food adulteration is one of increasing concern for all those in the food industry. This book compares and evaluates indices currently used to assess food authenticity.

À propos de l?auteur: Dr R S Singhal, Professor P R Kulkarni and Professor D V Rege are all based at the Food and Fermentation Technology Division, Department of Chemical Technology, University of Bombay, India.

Détails bibliographiques

Titre : HANDBOOK OF INDICES OF FOOD QUALITY AND ...
Éditeur : ELSEVIER
Date d'édition : 1997
Reliure : Couverture rigide
Etat : New
Edition : Edition internationale