COMPREHENSION OF FOOD FRAUD VULNERABILITY
16 February 2022
We are sorry but due to high number of registrations we have received for this training course and its proper handling we have to cancel registration.
For those who are interested in this topic you may look at these publications:
Saskia M. van Ruth, Wim Huisman, Pieternel A. Luning: Food fraud vulnerability and its key factors (2017). Trends in Food Science & Technology, Volume 67, Pages 70-75.
Saskia M. van Ruth: Food Fraud and Vulnerability Assessments, in Encyclopedia of Food Chemistry, editor(s): Laurence Melton, Fereidoon Shahidi, Peter Varelis.
Academic Press, 2019, Pages 663-669, ISBN 9780128140451.
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