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This book is concerned with the authenticity of single food commodities. Emphasis is given to the compositional data of the specific food, its production and analytical techniques for detection of frauds. The book is well presented and is a helpful reference for official control analysts and food scientists dealing with the detection of fraud and proof of authenticity. Because of its clear concise style, this book is also a suitable source of information for consumers and food technologists.

Additional information

Authors: ANKLAM E, JRC Ispra (IT)
Bibliographic Reference: Article: Food/Naharung (1996)
Record Number: 199710174 / Last updated on: 1997-04-01
Original language: en
Available languages: en