Chapter 5. Determining the Geographical Origin of Foods: Considerations when Designing Experimental Protocols and Choosing Analytical Approaches
- Sergio Caroli
Published Online: 17 NOV 2006
DOI: 10.1002/9780470141007.ch5
Copyright © 2007 John Wiley & Sons, Inc.
Book Title
The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry
Additional Information
How to Cite
Lewis, J. and Hird, S. (2006) 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
Istituto Superiore di Sanità, Rome, Viale Regina Elena 299, 00161, Italy
Publication History
- Published Online: 17 NOV 2006
- Published Print: 13 JUL 2007
ISBN Information
Print ISBN: 9780471687849
Online ISBN: 9780470141007
- Summary
- Chapter
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