Given the continuous consumer demand for products of high quality and specific origin, there is a great tendency toward the application of multiple instrumental

The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the

Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspe

The issue of food authenticity is not new. For centuries unscrupulous farmers and traders have attempted to 'extend', or othewise alter, their products to maxim

Food is adulterated to increase profit or due to negligence. Adulteration can compromise food safety and quality, and harm consumers. This may undermine consume