quantitative chemometric techniques Articles

  • Analysing four of the most contaminated foodstuffs

    Food adulteration has been around since the Victorian times when cheese was often coloured with lead salts, beer and milk were watered down and flour was bulked out with chalk dust or ground bones [1]. Governments apply stringent legislation and quality standards to food products but the practice of adulteration, driven by greed and profit, is still seen. ...

    By Specac Limited

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