Proteomics for food authentication / edited by Leo M.L. Nollet and Semih Ötleş

"Consumers have the right to know what is in the food they are eating, and accordingly, a number of global food regulations require that the provenance of the food can be guaranteed from farm to fork. Many different instrumental techniques have been proposed for food authentication. Although tr...

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Bibliographic Details

Online Access:	Full Text (via Taylor & Francis)
Other Authors:	Nollet, Leo M. L., 1948- (Editor), Ötleş, Semih (Editor)
Format:	eBook
Language:	English
Published:	Boca Raton, FL : CRC Press, Taylor & Francis Group, [2020]
Series:	Food analysis and properties.
Subjects:	Food adulteration and inspection. Food > Analysis. Food > Quality. Proteomics.