Authenticity and adulteration of food, the analytical approach
Subtitle: proceedings of the ninth European Conference on Food Chemistry (Euro Food Chem IX), Interlaken, Switzerland, Sept. 24-26, 1997 : FECS event no. 220
By: Swiss Society of Food and Environmental Chemistry (SGLUC), Federation of European Chemical Societies, Food Chemistry Division ; [edited by R. Amadò, R. Battaglia]
Contributors: Amadò, Renato; Battaglia, Reto, 1943-; Schweizerische Gesellschaft für Lebensmittel- und Umweltchemie; Federation of European Chemical Societies. Food Chemistry Division
Publisher: Swiss Society of Food and Environmental Chemistry (SGLUC)
Published: 1997
Place of publication: [Switzerland]
Language: eng
Number of pages: 814
Subjects: Food; Congresses; Analysis; Food adulteration and inspection
Other titles: Proceedings of the ninth European Conference on Food Chemistry; Euro Food Chem IX
Notes: Includes bibliographical references and index.
Table of contents: title: v. 1. Plenary lectures, oral presentations; title: v. 2. Poster presentations; title: v. 3. Poster presentations.