Written by respected scientists from around the world, Environmental Contaminants in Food presents examples of research activities devoted to ensuring that the input of contaminants into foods is minimized. Chapters detail methods of modern instrumental analysis with specific analytes, with risk assessment, and, uniquely, with sensory assessment and tainting.
An essential text for food producers, quality assurance personnel, and government agencies
Ultimately the source or cause of food contaminants is of relatively minor relevance to consumers, who are more concerned with acute or...