Food adulteration: Causes, risks, and detection techniques—review
Food adulteration is the intentional addition of foreign or inferior substances to original food products for a variety of reasons. It takes place in a variety of forms, like mixing, substitution, hiding poor quality in packaging material, putting decomposed food for sale, misbranding or giving fals...
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| Autori principali: | , , , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
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SAGE Publishing
2024-05-01
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| Serie: | SAGE Open Medicine |
| Accesso online: | https://doi.org/10.1177/20503121241250184 |
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