Authenticity of Foods of Animal Origin aims at addressing five major issues: food traceability; food authenticity techniques and methods to detect potential adulteration; application of authenticity techniques and methods to foods of animal origin; legislation regarding traceability and authenticity in EU, USA, Canada, Japan, and Australia-NZ; and trends and suggestions for further research in food traceability and authenticity. 333 p.
Series: Food Biology Series
- Ioannis S. Arvanitoyannis. School of Agricultural Sciences, University of Thessaly, Hellas (Greece).
- Publisher: CRC Press
- Publication date (print): 2015-12
- ISBN (print): 978-1-4987-0641-4
- ISBN (ebook PDF): 978-1-4987-0643-8