Determination of the quality of milk and milk adulteration - Patel, Ravi Bachubhai
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Adulteration is a legal term meaning that a food product fails to meet the legal standards. One form of adulteration is an addition of another substance to a food item in order to increase the quantity of the food item in raw form or prepared form, which may result in the loss of actual quality of food item.Food Adulteration takes into account not only the intentional addition or substitution or abstraction of substances which adversely affect nature, substances and quality of foods, but also their incidental contamination during the period of growth, harvesting storage, processing, transport and distribution.…mehr

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Produktbeschreibung
Adulteration is a legal term meaning that a food product fails to meet the legal standards. One form of adulteration is an addition of another substance to a food item in order to increase the quantity of the food item in raw form or prepared form, which may result in the loss of actual quality of food item.Food Adulteration takes into account not only the intentional addition or substitution or abstraction of substances which adversely affect nature, substances and quality of foods, but also their incidental contamination during the period of growth, harvesting storage, processing, transport and distribution.
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Autorenporträt
Formation : Doctorat (chimie) et maîtrise (chimie organique) de l'université Sardar Patel, Vallabh Vidyanagar, Gujarat, Inde.Distinctions et prix : Ph.D. & M.Phil. Guide en chimie et Ph.D. Guide en chimie appliquée, Sardar Patel University, Vallabh Vidyanagar, Gujarat, Inde.