| Document Type
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BL
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| Record Number
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638049
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| Doc. No
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dltt
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| Title & Author
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Food authenticity and traceability /\ edited by Michèle Lees
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| Publication Statement
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Cambridge :: Woodhead Pub. ;Boca Raton, FL :: CRC Press,, 2003
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| Series Statement
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Woodhead Publishing in food science and technology
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| Page. NO
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xvii, 612 p. :: ill. ;; 25 cm
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| ISBN
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1855735261 (Woodhead Pub.)
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: 0849317630 (CRC Press)
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| Bibliographies/Indexes
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Includes bibliographical reference and index
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| Contents
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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
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| Subject
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Food adulteration and inspection
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| Subject
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Food contamination-- Analysis
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| Dewey Classification
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664.07
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| Added Entry
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Lees, Michèle
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