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  • M. N. Hall


The preceding chapters have reviewed the subject of food authenticity in relation to a wide range of products and issues. Aspects such as species or variety, geographical origin, age or vintage, process received, and admixture with base materials have all been considered. Indeed, any attribute of a food product or material could be the subject of an authenticity debate if specific claims are made regarding that property. Not surprisingly, therefore, the issues of authenticity are diverse and become more so with the introduction of new products to the marketplace and the development of new products and processes (Hall, 1993). This chapter seeks to explore further food groups, not already covered, and some of the issues that are not specific to particular product types. It also demonstrates by example the range of approaches that can be taken in authenticity testing.


Electron Spin Resonance Organic Food Stable Isotope Ratio Irradiate Food Food Irradiation 
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  • M. N. Hall

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