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dc.contributor.authorDowney, Gerard*
dc.contributor.authorKelly, J. Daniel*
dc.date.accessioned2012-09-24T15:47:50Z
dc.date.available2012-09-24T15:47:50Z
dc.date.issued2006-06
dc.identifier.citationFood authentication using infrared spectroscopic methods. The National Food Centre Research Report No. 79. Gerard Downey and J. Daniel Kelly. Dublin; Teagasc, 2006. ISBN 184170460Xen_GB
dc.identifier.isbn184170460X
dc.identifier.urihttp://hdl.handle.net/11019/176
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractConfirmation of the authenticity of a food or food ingredient is an increasing challenge for food processors and regulatory authorities. This is especially the case when an added-value claim, such as one relating to geographic origin or a particular processing history, is made on the food label. Regulatory agencies are concerned with the prevention of economic fraud while the food processor needs confirmation of such claims in order to protect a brand, the image of which could be severely damaged should an adulterated ingredient make its way into the branded food product.en_GB
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesThe National Food Centre Research Report;No. 79
dc.subjectSpectroscopyen_GB
dc.subjectInfrared spectroscopyen_GB
dc.subjectFood processingen_GB
dc.subjectFood authenticationen_GB
dc.titleFood authentication using infrared spectroscopic methodsen_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis4907
refterms.dateFOA2018-01-12T07:35:38Z


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