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Handbook of Indices of Food Quality and Authenticity - Rekha S Singhal et al (WP, 1997) pdf

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 							ISBN 1855732998
  
  Encyclopedic in scope, this new 560-page handbook provides the food scientist and
food analyst with a very detailed and up-to-date survey of analytical methods for all major food categories and hundreds
of specific foods and ingredients within those categories. Both time-tested standard methods and new advanced methods
are examined. Applications range from basic safety to numerous emerging applications such as those related to
agrochemical residues, degradation in processing and geographical origin. The contents are carefully organized for easy
access, supplemented with extensive quantitative data in convenient tables, and supported with thousands of references
from the international food science literature. This is a valuable new reference for all those involved in the analysis,
evaluation, formulation and regulation of food products.  						

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