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Mass spectrometry for determining food contamination
One of the constant headaches of the food industry is…
23 December 2014 | By Angela Calder, Senior Scientist, Leatherhead Food Research
One of the constant headaches of the food industry is the issue of contamination. This may be as the result of contaminants in the environment or deliberate tampering of food products; the underhand practice of food adulteration is a threat wherever costs can be cut. To identify such deliberate contamination…
