Food authentication 

 - London  Blackie Academic & Professional  1996 
 - 399 p. 
<br/><br/> Edited by P.R. Ashurst and M.J. Dennis 
<br/><br/>1. An introduction to food authentication; 2. Authenticity of fruit juices, jams and preserves; Wine authenticity; 4. Authenticity of meat and meat products; 5. Authenticity of fish; 6. Authenticity of cereals; 7. Authenticity of vegetable oils; 8. Authenticity of honey; 9. Authenticity of coffee; 10. Authentication of egg and egg products; 11. Other commodities; 12. Milk and milk products 
<br/><br/><label>ISBN: </label>0 7514 0341 5 
<br/><br/><label>Subjects--Topical Terms: </label><br/>CONTROL DE ALIMENTOS<br/>ALIMENTOS--CONTROL DE CALIDAD
<br/><br/><label>Dewey Class. No.: </label>664.07  / F686