Handbook of Indices of Food Quality and Authenticity
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.Rekha Singhal, Pushpa R. Kulkarni, Dinanath V. Rege. tested for adulteration by the isotope ratio method (White and Doner, 1978a; AOAC, 1984). ... with aquot;C values outside the generally accepted limits for pure honey (a27.5 and a21.5 ppt) is eliminated; likewise TLC testing to resolve questionable ... Manual preparation restricts the testing to around 20 samples per day and introduces a source of error.
| Title | : | Handbook of Indices of Food Quality and Authenticity |
| Author | : | Rekha Singhal, Pushpa R. Kulkarni, Dinanath V. Rege |
| Publisher | : | Woodhead Publishing - 1997-07-01 |
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