Bücher der Reihe Ellis Horwood Series in Food Science and Technology

Stricter control over additives in food and concern about the effects of contamination of food by industrial and agricultural chemicals are among the developments which are leading to an increasing emphasis on detailed and accurate analysis of food.

The first four chapters give a general introduction and deal with, in this order, production, distribution and legislation (Chapter 1), potential forms of quality deterioration and spoilage (Chapter 2), methods of preservation (Chapter 3), and the presence of additives and contaminants in foodstuffs (Chapter 4).