TY  - BOOK
AU  - Lees, Michèle.
AU  - Lees,Michèle
TI  - Food authenticity and traceability
SN  - 1855735261 (Woodhead Pub.)
U1  - 641 
PY  - 2003///
CY  - Cambridge, Boca Raton, FL
PB  - Woodhead Pub., CRC Press
KW  - Food adulteration and inspection
KW  - Food contamination
N1  - Advanced PRP techniques in identifying food components -- DNA methods for identifying plant and animal species in food -- Enzyme immunoassays for identifying animal species in food -- Proteome and metabolome analyses for food authentication -- Near infra-red absorption technology for analysing food composition -- NMR spectroscopy in food authentication -- Using stable isotope ratio mass spectrometry (IRMS) in food authentication and traceability -- Spectrophotometric techniques -- Gas chromatography -- High pressure liquid chromatography (HPLC) in food authentication -- Enzymatic techniques for authenticating food components -- In-line sensors for food analysis -- Chemometrics in data analysis -- Species identification in processed seafoods -- Meat and meat products -- Milk and dairy products -- Cereals -- Herbs and spices -- Identifying genetically modified organisms (GMOs) -- Wine authenticity -- Traceability in food processing : an introduction -- Developing traceability systems across the supply chain -- Developing and implementing an effective traceability and product recall system -- Traceability in fish processing -- Safety and traceability of animal feed -- Geographic traceability of cheese -- Advanced DNA-based detection techniques for genetically modified food
UR  - http://www.loc.gov/catdir/enhancements/fy0646/2004304928-d.html
ER  -