Authenticity of fermented beverages

  • G. G. Martin
  • P. Symonds
  • M. Lees
  • M. L. Martin

Abstract

The concept of authenticity of a particular food or beverage can usually be defined as conformity to a standard. This standard may arise from tradition, laws, reference compounds, industrial purchase specifications or other forms of written or non-written rules and/or traditions defining what a product is supposed to be in terms of origin, raw materials used, manufacturing process, aging, etc. A product is often non-authentic because inferior ingredients are used to cut production costs and increase profits.

Keywords

HPLC Corn Radioactive Isotope Photosynthesis Fructose 

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Copyright information

© Springer Science+Business Media Dordrecht 1995

Authors and Affiliations

  • G. G. Martin
  • P. Symonds
  • M. Lees
  • M. L. Martin

There are no affiliations available

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