Mass spectrometric techniques have developed over recent years to
offer ever increasing solutions to solving problems in food
processing and packaging. Even the smallest amount of contamination
in food can cause a problem for food production companies, thus
they are keen to find speedy and efficient quality control methods.
This book outlines how ingredients and their interrelationship with
processing and packaging have developed with the exploitation of
mass spectrometry and gives practical protocols to stake holders
showing the flexibility of this technique. With huge relevance
worldwide, this book will appeal to food packaging scientists and
mass spectrometry practitioners alike.
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