Chapter 5. Determining the Geographical Origin of Foods: Considerations when Designing Experimental Protocols and Choosing Analytical Approaches

  1. Sergio Caroli
  1. John Lewis and
  2. Simon Hird

Published Online: 17 NOV 2006

DOI: 10.1002/9780470141007.ch5

The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry

The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry

How to Cite

Lewis, J. and Hird, S. (2007) Determining the Geographical Origin of Foods: Considerations when Designing Experimental Protocols and Choosing Analytical Approaches, in The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry (ed S. Caroli), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470141007.ch5

Editor Information

  1. Istituto Superiore di Sanità, Rome, Viale Regina Elena 299, 00161, Italy

Author Information

  1. Food Safety and Quality Group, Central Science Laboratory, Sand Hutton, York YO41 1LZ, UK

Publication History

  1. Published Online: 17 NOV 2006
  2. Published Print: 13 JUL 2007

ISBN Information

Print ISBN: 9780471687849

Online ISBN: 9780470141007

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Keywords:

  • designing food authenticity study factors;
  • food authentication investigations - technical approaches;
  • multitechnique approach in geographical origin investigation

Summary

This chapter contains sections titled:

  • Introduction

  • Considerations When Designing a Food Authenticity Study

  • Conclusions to the Experimental Design Section

  • Technical Approaches Used in General Food Authentication Investigations

  • Multitechnique Approach to Geographical Origin Investigation

  • Conclusions

  • References