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Authentizität

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Lebensmittelanalytik

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Zusammenfassung

Authentizität von Lebensmitteln bedeutet Originalität, Echtheit bzw. Unverfälschtheit.

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Author information

Authors and Affiliations

  1. Lebensmittelchemisches Institut (LCI) des, Bundesverbandes der Deutschen Süßwarenindustrie e.V., Köln, Deutschland

    Reinhard Matissek

  2. Hamburg School of Food Science – Institut für Lebensmittelchemie, Universität Hamburg, Hamburg, Deutschland

    Markus Fischer

  3. Stuttgart, Deutschland

    Gabriele Steiner

Authors
  1. Reinhard Matissek
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  2. Markus Fischer
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  3. Gabriele Steiner
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© 2018 Springer-Verlag GmbH Deutschland, ein Teil von Springer Nature

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Matissek, R., Fischer, M., Steiner, G. (2018). Authentizität. In: Lebensmittelanalytik. Springer-Lehrbuch. Springer Spektrum, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-55722-8_21

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