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Handbook of Indices of Food Quality and Authenticity

Rekha S. Singhal,P. R. Kulkarni,D. V. Rege

Quality (philosophy)

Environmental science

Philosophy

1997

Food quality and authenticity indicators Cereal grains Fruit and vegetables Dairy products Meat, fish and poultry Oils and fats Spices, flavourants and condiments Tea, coffee and cocoa Quality indicators for processed foods.

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“Handbook of Indices of Food Quality and Authenticity” is a paper by Rekha S. Singhal P. R. Kulkarni D. V. Rege published in 1997. It has an Open Access status of “closed”. You can read and download a PDF Full Text of this paper here.