Detection of adulterations: Addition of Foreign Lipids and Proteins

Saskia M. van Ruth*, Maria G.E.G. Bremer, Rob Frankhuizen

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

1 Citation (Scopus)
Original languageEnglish
Title of host publicationSafety Analysis of Foods of Animal Origin
EditorsL.M.L. Nollet, F. Toldra
PublisherCRC Press
Chapter33
Pages851-863
ISBN (Electronic)9781439848197
ISBN (Print)9781138112216
Publication statusPublished - 2010

Cite this

van Ruth, S. M., Bremer, M. G. E. G., & Frankhuizen, R. (2010). Detection of adulterations: Addition of Foreign Lipids and Proteins. In L. M. L. Nollet, & F. Toldra (Eds.), Safety Analysis of Foods of Animal Origin (pp. 851-863). CRC Press.