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Consumers, regulators, and the food industry increasingly require
that foods comply not only with label descriptions of food content,
but also with information regarding the food's origin. For example,
the wine industry has a long history of labeling wines based on
varietal, regional, or age (vintage)-related properties. However,
regulatory agencies are now beginning to require methods to confirm
this label information. Food retailers are also facing voluntary or
mandatory labeling requirements that will indicate regional or
country-of-origin, species and/or varietal information. As a
result, development of reliable analytical methods to confirm the
authenticity of the label information is needed. This book presents
the latest research on food and wine authentication. The chapters
are authored by leading international scientists whose research
focuses on the development and application of analytical
methodologies used for the authentication of food and beverages.
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