| Progress in Authentication of Food and Wine Contributor(s): Ebeler, Susan (Editor), Takeoka, Gary (Editor), Winterhalter, Peter (Editor) |
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ISBN: 0841226709 ISBN-13: 9780841226708 Publisher: Oxford University Press, USA OUR PRICE: $231.00 Product Type: Hardcover Published: April 2012 * Not available - Not in print at this time * |
| Additional Information |
| BISAC Categories: - Technology & Engineering | Food Science - General - Science | Chemistry - Analytic |
| Dewey: 664.07 |
| LCCN: 2011041735 |
| Physical Information: 0.88" H x 6" W x 9" (1.52 lbs) 392 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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. |